More Great Recipes: Grain | Main Dish | Side Dish | Vegetable

Barley and Vegetables


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Member since 2006

Serves 8 | Prep Time | Cook Time

Ingredients

3 c. water
1 c. uncooked barley
1 beef bouillon cube
2 small zucchini, sliced
(about 1 3/4 c.)
1 c. sliced celery
1/4 c. chopped onion
1 c. sliced mushrooms
3/4 tsp. dried basil leaves
2 Tbsp. butter
1 (20 oz.) jar diced pimiento,
drained
1/2 tsp. salt
1 Tbsp. lemon juice



Heat water, barley and bouillon to boiling in 3 quart


saucepan; reduce heat. Cover and simmer until barley is tender


and all liquid is absorbed, about 1 hour. Cook and stir


vegetables and basil in butter in 10-inch skillet about 10


minutes. Stir in barley, pimiento and salt. Cook over medium


heat, stirring occasionally until barley is hot, about 5


minutes. Stir in lemon juice. Makes 8 servings about 3/4 cup


at 130 calories each.


Pairs Well With


Notes

3/4 cup = 130 calories each.

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