Recipe By Anonymous
Published Jan 5th
Prep - Cook - Additional - Ready In -
Servings 6 - 1/2 cup servings Calories 149.9

A variety of seasonal vegetables could be used in this recipe. Preparation time is 15 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Recipe Ingredients

  • 4 cups low fat, low sodium chicken broth
  • 2 cloves garlic, minced
  • ½ cup red onion, minced
  • ½ cup diced carrots
  • 1 cup pearl barley
  • ½ cup diced zucchini
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon olive oil
  • 1 tablespoon lemon juice
  • salt and pepper to taste

Cooking Directions

  1. 1 Heat 1/4 cup of the broth in a saucepan over medium high heat. Add the garlic and onion and saute for 5 minutes. Add the carrots and saute for 5 minutes.
  2. 2 Add the remaining broth and bring to a boil. Add the barley, lower the heat, cover, and simmer until the liquid is almost absorbed, about 50 minutes.
  3. 3 Add the zucchini, parsley, oil, and lemon juice. Simmer for 5 more minutes; season with salt and pepper.

Nutrition Facts

  • Calories 149.9
  • Carbohydrate 29.9 g
  • Fat 1.4 g
  • Fiber 6.6 g
  • Protein 5.4 g
  • Saturated Fat 0.3 g
  • Sodium 270.9 mg
  • Sugar 1.6 g

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  1. This recipe was good but I didn't have zucchini so I used onion garlic carrots and broccoli. I also used 4 and a half cups of stock to make the barley and added pepper onion powder garlic powder Italian seasoning and ground coriander. I had some left over shredded chicken so I also tossed that - Read more ...
  2. Tasty. I used green beans instead of zucchini. I also added some cheese at the end for some extra creaminess. I am sure it can be adapted hundreds of ways but a great place to start.
  3. I've made this recipe twice now almost exactly as written. I use whatever vegetables I have on hand. Adding the lemon juice and olive oil at the end makes a huge difference and I love this dish. It has a creamy texture like risotto. Definetly worth making.
  4. Good idea as I enjoy barley but needs much more flavor.
  5. I give this dish a big "meh". It was a great way to use up my veggies -- I used yellow onion carrots chopped fresh tomatoes and fresh green beans -- but I found it pretty bland. I ate it and the leftovers but my husband wouldn't touch it so I won't make this again.
  6. I've never enjoyed barley so much! The lemon juice really let this dish sing. I did not have fresh parsley so I used dried even that did not detract from the great combination of flavors.
  7. I too played with the recipe a bit but the basic idea is a great one: take a healthy inexpensive whole grain that on its own isn't the most flavorful thing out there and add a bunch of great flavor in the form of healthy veggies. I used onion garlic mushrooms carrots and canned tomatoes - Read more ...
  8. I was hesitant to try this because Barley can be so bland but I loved it. I followed the recipe although I added another half cup of carrots in lieu of the zucchini and instead of a dash of regular salt I used onion salt. It was delicious.
  9. Excellent side dish -- I even enjoyed the zuchini which is a rarity for me! A little extra lemon gives it a great zing and it was just as good as a leftover the next day!