Vegetable Barley Saute

• 1/2 cup quick-cooking barley
• 1/3 cup water
• 3 tablespoons reduced-sodium soy sauce
• 2 teaspoons cornstarch
• 1 garlic clove, minced
• 1 tablespoon vegetable oil
• 2 carrots, thinly sliced
• 1 cup cut fresh green beans (2-inch pieces)
• 2 green onions, sliced
• 1/2 cup unsalted cashews, optional

1. Prepare barley according to package directions. In a small bowl, combine, water, soy sauce and cornstarch until smooth; set aside.
2. In a large skillet or wok, saute garlic in oil for 15 seconds. Add carrots and beans; stir-fry for 2 minutes. Add onions; stir-fry 1 minute longer. Stir soy sauce mixture; stir into skillet. Bring to a boil; cook and stir until thickened, about 1 minute. Add barley; heat through. If desired, stir in cashews.

barley, water, soy sauce, cornstarch, garlic, vegetable oil, carrots, green beans, green onions, unsalted cashews

Taken from www.tasteofhome.com/recipes/vegetable-barley-saute/ (may not work)