Title: Italian barley (vegan)
 Categories: Grains, Low-fat, Prodigy, Dec.
      Yield: 4 Servings
 
    1/2 c  Chopped onions
    1/2 c  Chopped sweet green peppers
      1    Garlic clove; minced
      1 cn Tomatoes; undrained/in chunk
           16 oz. can
    1/2 ts Dried oregano
    1/2 ts Dried basil
      2 c  Water
  5 1/4 oz Barley; 3/4 cup
 
  A tasty side dish for almost any entree, this filling grain also
  reheats nicely in the microwave. In a medium saucepan over medium
  heat cook onions, green pepper, and garlic until lightly browned. Add
  small amounts of water if necessary to prevent drying. Add tomatoes
  spices and water. Bring to a boil. Stir in barley, reduce heat to
  low, cover and simmer 50 minutes until barley is tender and water is
  absorbed. Stir occasionally while cooking and add more water if
  necessary. Note: the original recipe called to saute the 1st three
  ingredients in olive oil(1T+1t) but I chose to eliminate it and
  eliminate almost 5 gms fat per serving.
   Nutrition (per serving):  177 calories  Total Fat  1 g (5% of
  calories) Source: More Lean & Luscious by Bobbie Hinman & Millie
  Snyder, Page(s): 312 Date Published: 1988
  :
  
  D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á