2 Small, cut into 1/4-inch slices (Measuring Around 1 3/4 Cups)
2 Medium, sliced (About 1 Cup)
1 Small, chopped (About 1/4 Cup)
1 Cup (16 tbs)
2 Ounce, drained
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.