• 2 Tbs. unsalted butter
• 2 Tbs. onion flakes
• 2 Tbs. parsley flakes
• 1-1/2 cups quick cooking pearled barley
• 3-1/4 cups chicken stock
• 1/2 cup water

Spray rice cooker pan with nonstick cooking spray. Add all ingredients and salt to taste. Cover and cook about 40 minutes, or until rice cooker shuts off. Stir gently to loosen barley from bottom. Cover and let stand 5 minutes more before serving.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 356, fat 7.8g, 20% calories from fat, cholesterol 16mg, protein 11.9g, carbohydrates 60.8g, fiber 11.9g, sugar 1.8g, sodium 642mg, diet points 5.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.1, Fruit: 0.0, Bread: 3.4, Lean meat: 0.6, Fat: 1.1, Sugar: 0.0, Very lean meat protein: 0.0

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