Barley and Vegetables
INGREDIENTS
  • Servings: 8
  • 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
  1. Heat water, barley and bouillon to boiling in 3 quart
  2. saucepan; reduce heat. Cover and simmer until barley is tender
  3. and all liquid is absorbed, about 1 hour. Cook and stir
  4. vegetables and basil in butter in 10-inch skillet about 10
  5. minutes. Stir in barley, pimiento and salt. Cook over medium
  6. heat, stirring occasionally until barley is hot, about 5
  7. minutes. Stir in lemon juice. Makes 8 servings about 3/4 cup
  8. at 130 calories each.
RECIPE BACKSTORY
3/4 cup = 130 calories each.