side dish recipe · #02249
Eggplant Red Onion Oregano Pearl Barley Pilaf
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 57 min
- Servings
- 4
- Difficulty
- Level 2
- Ingredients
- 7
Prep12 min
Cook45 min
Inactive0 min
Total57 min
Ingredients
- 1 cupPearl Barley
- 3 cupsWater
- 8 ozEggplant
- 6 ozRed Onion
- 1 tsp, leavesOregano
- 1 tbspOlive Oil
- ¾ tspTable Salt
Instructions
- Rinse the Pearl Barley when appropriate. Combine it with the Water and half of the Table Salt, bring to a boil, cover, and cook for about 45 minutes until tender.
- Wash and prepare the Eggplant and Red Onion under running water when applicable, keep leafy greens separate from raw meat and poultry, and drain and rinse canned ingredients.
- Heat the Olive Oil in a skillet and cook the Eggplant, Red Onion, Oregano, and remaining Table Salt until tender and hot.
- Fold the cooked vegetables and seasonings into the Pearl Barley and serve the pilaf hot.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 5.9 g
- Carbohydrates
- 46.6 g
- Fat
- 4.1 g
- Fiber
- 10.5 g
- Sodium
- 449.3 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
No catalog allergens are listed for the primary ingredients.
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.