Barley Primavera

Barley Primavera

31

"A variety of seasonal vegetables could be used in this recipe. Preparation time is 15 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association."

Ingredients

servings 150 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 150 kcal
  • 7%
  • Fat:
  • 1.4 g
  • 2%
  • Carbs:
  • 29.9g
  • 10%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 271 mg
  • 11%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  1. Heat 1/4 cup of the broth in a saucepan over medium high heat. Add the garlic and onion and saute for 5 minutes. Add the carrots and saute for 5 minutes.
  2. Add the remaining broth and bring to a boil. Add the barley, lower the heat, cover, and simmer until the liquid is almost absorbed, about 50 minutes.
  3. Add the zucchini, parsley, oil, and lemon juice. Simmer for 5 more minutes; season with salt and pepper.
  • profile image

Your rating

Cancel
Submit

Reviews

31
  1. 36 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Excellent side dish -- I even enjoyed the zuchini, which is a rarity for me! A little extra lemon gives it a great zing, and it was just as good as a leftover the next day!

I too played with the recipe a bit, but the basic idea is a great one: take a healthy, inexpensive whole grain that on its own isn't the most flavorful thing out there, and add a bunch of great ...

I was hesitant to try this because Barley can be so bland but I loved it. I followed the recipe although I added another half cup of carrots in lieu of the zucchini and instead of a dash of reg...

I've made this recipe twice now almost exactly as written. I use whatever vegetables I have on hand. Adding the lemon juice and olive oil at the end makes a huge difference and I love this dish....

This recipe was good but I didn't have zucchini so I used onion, garlic, carrots, and broccoli. I also used 4 and a half cups of stock to make the barley and added pepper, onion powder, garlic p...

Tasty. I used green beans instead of zucchini. I also added some cheese at the end for some extra creaminess. I am sure it can be adapted hundreds of ways but a great place to start.

Good idea, as I enjoy barley, but needs much more flavor.

I give this dish a big "meh". It was a great way to use up my veggies -- I used yellow onion, carrots, chopped fresh tomatoes, and fresh green beans -- but I found it pretty bland. I ate it an...

I've never enjoyed barley so much! The lemon juice really let this dish sing. I did not have fresh parsley so I used dried even that did not detract from the great combination of flavors.