Barley And Vegetables
|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|
|Diced pimiento||2 Ounce, drained|
|Lemon juice||1 Tablespoon|
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.