Thursday, February 22, 2007
Barley & Vegetables Recipe
Mushrooms, zucchini, onion, and celery blend with barley for an easy garden skillet dish. INGREDIENTS: * 3 cups water * 1 cup uncooked barley * 1 tablespoon low-sodium beef bouillon granules * 1-3/4 cups zucchini cut in 1/4-inch slices (about 2 small) * 1 cup sliced celery (about 2 medium stalks) * 1/4 cup chopped onion (about 1 small) * 1 cup sliced mushrooms (about 3 ounces) * 2 teaspoons chopped fresh basil or 3/4 teaspoon dried basil leaves * 2 tablespoons margarine * 1 jar (2 ounces) diced pimientos, drained * 1 tablespoon lemon juice PREPARATION: Heat water, barley, and bouillon granules to boiling in 3-quart saucepan; reduce heat. Cover and simmer about 1 hour, or until barley is tender and all liquid is absorbed. Cook zucchini, celery, onion, mushrooms, and basil in margarine in 10-inch non-stick skillet about 10 minutes, stirring frequently, until the celery is crisp-tender. Stir in barley and the pimientos. Cook over medium heat about 5 minutes, stirring occasionally, until barley is hot. Stir in lemon juice. Yield: 8 servings Per Serving: 130 calories, 4 grams protein, 22 grams carbohydrates, 3 grams fat, 0 milligrams cholesterol, 50 milligrams sodium, 450 milligrams potassium |
