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Barley And Vegetables

American.Gourmet's picture
Ingredients
  Water 3 Cup (48 tbs)
  Uncooked barley 1 Cup (16 tbs)
  Instant beef bouillon 1 Tablespoon
  Zucchini 2 Small, cut into 1/4-inch slices (Measuring Around 1 3/4 Cups)
  Celery stalks 2 Medium, sliced (About 1 Cup)
  Onion 1 Small, chopped (About 1/4 Cup)
  Sliced mushrooms 1 Cup (16 tbs)
  Dried basil 3⁄4 Teaspoon
  Butter/Margarine 2 Tablespoon
  Diced pimiento 2 Ounce, drained
  Salt 1⁄2 Teaspoon
  Lemon juice 1 Tablespoon
Directions

Heat water, barley and bouillon to boiling in 3-quart saucepan; reduce heat.
Cover and simmer until barley is tender and all liquid is absorbed, about 1 hour.
Cook and stir zucchini, celery, onion, mushrooms and basil in margarine in 10-inch skillet until celery is crisp-tender, about 10 minutes.
Stir in barley, pimiento and salt.
Cook over medium heat, stirring occasionally, until barley is hot, about 5 minutes.
Stir in lemon juice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Interest: 
Party, Healthy

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