- 1 tbsp. olive oil
- 1 cup chopped onion
- 1 cup sun-dried tomatoes cut into strips
- (if you use tomatoes that come in oil, add them first to the pan and omit the tablespoon of olive oil)
- 4 cups baby spinach
- 1/4 cup slivered almonds
- 2 cups cooked barley
- 2 tbsp. parsley
- Heat oil in large frying panSauté onions until translucent and add tomatoes, spinach, and almonds.
- Stir in barley.
- When spinach is wilted and barley is hot, sprinkle with parsley. Serve immediately.
Makes 4 servings
Each serving contains about 219 calories, 8 g fat (less than 1 g saturated fat, no trans fat, and no cholesterol), 102 mg sodium, 35 g carbohydrate, 7 g dietary fiber, 2 g sugars, and 6 g protein.
Recipe from the StayWell Company, LLC.