Prep Time: 15 minutes
Cook Time: 1 hour, 10 minutes
Total Time: 1 hour, 25 minutes
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
Source: Betty Crocker's New Eat And Lose Weight (MacMillan)
Reprinted with permission.
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
Source: Betty Crocker's New Eat And Lose Weight (MacMillan)
Reprinted with permission.
