Barley & Vegetables


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This low-fat, low-sodium dish makes a healthy and flavorful side item to grilled chicken or other dishes.

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  • 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

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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.

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