Cheddar, Broccoli, And Barley Sweet Potatoes – a delicious recipe with pearl barley, olive oil, garlic, broccoli florets, water, kosher salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 400u00b0. Bake potatoes according to recipe instructions.
2
Cook barley according to package directions, omitting salt and fat.
3
Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add garlic; cook 30 seconds, stirring constantly. Add broccoli and 1/4 cup water to pan. Cover and cook 4 minutes or until crisp-tender. Stir in cooked barley, salt, and pepper; uncover and cook 1 minute. Stir in cheese. Top potatoes with barley-broccoli mixture.
4
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204
kcal
Calories
10
g
Fat
20
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/3 cup uncooked pearl barley, 1 1/2 tablespoons olive oil, 1 tablespoon finely chopped garlic, 4 1/2 cups coarsely chopped broccoli florets (about 1 large head), and more.
Yes, Cheddar, Broccoli, And Barley Sweet Potatoes falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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