Barley Primavera30 Reviews
“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.” - by Robyn Webb
Original recipe yields 6 - 1/2 cup servings
- 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.
- 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.
- Add the zucchini, parsley, oil, and lemon juice. Simmer for 5 more minutes; season with salt and pepper.
Amount Per Serving (6 total)
- 150 cal
- 1.4 g
- 29.9 g
Based on a 2,000 calorie diet
Reviews (30)Rate This Recipe
"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!..." See more"
"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 flavor..." See more in the form of healthy veggies. I used onion, garlic, mushrooms, carrots, and canned tomatoes for the veggie mix. I also used only about 2.5 cups liquid to make the barley. For spice I used salt, pepper, onion powder, garlic powder, cayenne, and some smoked paprika for both flavor and a very nice deep red color. I'll definately add this to my repetoire of whole grain entrees. Thanks!"
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