Nutritional Info

Nutrition Facts

Serving Size 1 (48g)

Calories 52
Calories from Fat 2 (4%)
Amount Per Serving %DIV
Total Fat 0.2g 0%
Saturated Fat 0.1g 1%
Monounsaturated Fat 0.1g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 0.1mg 0%
Sodium 24.1mg 1%
Potassium 113mg 2%
Total Carbohydrate 6.9g 2%
Dietary Fiber 1.9g 8%
Sugars 0.4g
Protein 2g 4%

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Recipe Description
A hearty and healthful side dish that pairs wonderfully with many different main entrees. An excellent serving choice during the holidays, when you want to serve something delicious, but lower in fat and cholesterol to your guests.
Prep time
24 hr 30 min
Cook time
1 hr 30 min
Ready In
26 hr


Serves Tool

Serves To:USMetric
3/4 Cup(c)  baby lima beans, dried
2 1/2 Cup(c)  vegetable broth, divided
1/2 Ounce(oz)  mushrooms, dried
2 Tablespoon(T)  vegetable oil
1 Cup(c)  chopped onions
1 Cup(c)  barley, rinsed
1/3 Cup(c)  fresh parsley, chopped
3 Tablespoon(T)  fresh dill, snipped
1/4 Teaspoon(t)  pepper


Soak the beans overnight. Simmer in 4 cups water for 40 minutes or until tender. Drain. (You will have 2 cups of beans.) Heat 1/2 cup of the vegetable broth to boiling. Add the mushrooms and let soak for 10 minutes. Remove the mushrooms and chop, reserving the soaking water. In a 3 quart saucepan, heat the oil over medium high heat. Add the onions. Cook, stirring, until softened, about 2 minutes. Add the remaining 2 cups vegetable broth and bring to a boil. Add the barley, mushrooms, and reserved mushroom soaking water and return to a boil. Reduce heat and simmer, 30 minutes. Add the beans, parsley, dill and pepper. Simmer 10 minutes longer or until the barley is tender and the beans are heated through.

Additional notes

Variations: Dried limas are one type of bean that does not come canned (canned limas are fresh, not dried). If you want to skip step 1 and use canned beans, use drained, rinsed butter beans. Stir in 1/2 cup chopped green bell peppers when sauteing onions.

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Baby Limas and Barley
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