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Bayside Barley Supper
Source: National Barley Foods Council

A one skillet seafood dinner simmered with an Asian sauce and healthy vegetables.

Prep Time: 15 minutes
Cook Time: 50 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 218.9
Total Carbs 27.5 g
Dietary Fiber 6.2 g
Sugars 2.3 g
Total Fat 4.7 g
Saturated Fat 0.5 g
Unsaturated Fat 1.4 g
Potassium 380.5 mg
Protein 15.7 g
Sodium 498.2 mg
Dietary Exchanges
1 Fat , 1 1/2 Vegetables , 1 1/2 Starch , 2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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8 oz  raw medium shrimp
8 oz  large scallops
8 oz  fresh mushroom slices
1 tbsp  soy sauce
1 tbsp  rice vinegar
1 tsp  sesame oil
2 tsp  ginger root slices
0.125 tsp  hot pepper sauce
2 tsp  vegetable oil
0 3/4 cup  fresh chopped onion
0 1/2 each  chopped green bell peppers
1 each  medium carrots
1 each  medium garlic cloves
0 3/4 cup  barley, pearl
2 cup  clam juice
10 oz  broccoli, chopped, frozen
1 tbsp  toasted sesame seeds
1 each  cooking spray
  1. Place shrimp, scallops and mushrooms in bowl.
  2. Combine soy sauce, rice wine vinegar, sesame oil, ginger and red pepper sauce.
  3. Pour over seafood and toss well. Cover and refrigerate while cooking barley.
  4. To cook barley, spray a large deep skillet with non-stick cooking spray.
  5. Heat vegetable oil in skillet over medium heat.
  6. Add onion, green pepper, carrot and garlic; sauté until onion is translucent.
  7. Add barley and clam nectar. Bring to boil.
  8. Reduce heat and simmer, covered, for 35 minutes, stirring occasionally.
  9. Stir in broccoli and seafood with marinade.
  10. Cover and cook 15 minutes longer or until barley is tender and seafood is cooked.
  11. Sprinkle with toasted sesame seeds and serve.

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