Barley and Vegetables
Why I Love This Recipe
3/4 cup = 130 calories each.
Ingredients You'll Need
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
Directions
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.
