Barley & Vegetables
Ingredients
- 3 C. water
- 1 C. uncooked barley
- 1 Tbs. low-sodium beef bouillon granules
- 1-3/4 C. zucchini cut in 1/4-inch slices (about 2 small)
- 1 C. sliced celery (about 2 medium stalks)
- 1/4 C. chopped onion (about 1 small)
- 1 C. sliced mushrooms (about 3 ounces)
- 2 tsp. chopped fresh basil or 3/4 tsp. dried basil leaves
- 2 Tbs. margarine
- 1 jar (2 ounces) diced pimientos, drained
- 1 Tbs. lemon juice
Directions
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.
