Barley Recipes

A whole grain delight! Two whole grains, beans for balanced protein and veggies to bring it all together. For a bit more pizzazz, replace some of the brown rice with wild rice.

Directions Heat 1 teaspoon of oil in large non-stick skillet. Add mushrooms, carrots, onions and zucchini; cook over medium-high heat 5 minutes or until vegetables are tender.

Transfer vegetables to food processor bowl. Add Heart Balance™, rice, beans, soy sauce, garlic, pepper, and cilantro if desired. Pulse for about 20 seconds or until well blended. Divide into eight 1/2-cup portions. Shape into patties between waxed paper. Refrigerate at least 1 hour or until firm.

Heat remaining 2 teaspoons oil in same skillet over medium-high heat. Cook patties 3 to 4 minutes on each side or until golden brown. Serve on buns with toppings, if desired.

Nutritional Facts Per serving: Calories: 206, Calories from Fat: 26, Total Fat: 3g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 202mg, Total Carbohydrates: 38g, Dietary Fiber: 9g, Soluble Fiber: 3.5, Sugars: 3g, Protein: 9g

Exchanges: Carbohydrate: 2.5, Fat: 0.5

Veggie BurgersPrep Time: 30min
Serving Size: 1 burger
Makes: 8 burgers
3 tsp vegetable oil, divided
1 cup sliced mushrooms
1 cup shredded carrots (about 2)
3/4 cup chopped onion (about 1 medium)
3/4 cup chopped zucchini (about 1 small)
2 cups Heart Balance™ cereal
1 cup cooked brown rice
1 15-ounce can red (or black or pinto) beans, rinsed and drained
2 Tbsp soy sauce or 1/2 teaspoon salt
1 tsp minced garlic
1/8 tsp black pepper
1/2 cup chopped fresh cilantro or chives (optional)

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