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This is a lovely side dish for chicken or fish.
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 chopped fresh
Heat oil in large skillet over
medium heat. Sauté onions until translucent, then add tomatoes, spinach, and almonds.
Stir in barley.
When spinach is wilted and barley is hot, sprinkle with parsley. Serve immediately.
Each serving contains about 219
calories, 8 g fat (less than 1 g saturated fat, 0 g trans fat), 0 mg cholesterol,
sodium, 35 g carbohydrate, 7 g dietary fiber, 2 g sugars, and 6 g protein.