Recipe by Robyn Webb
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
low fat, low sodium chicken broth
red onion, minced
chopped fresh parsley
salt and pepper to taste
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!
Good idea, as I enjoy barley, but needs much more flavor.
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 for the veggie mix. I also used only about 2.5 cups liquid to make the barley. For spice I used salt, pepper, onion powder, garlic powder, cayenne, and some smoked paprika for both flavor and a very nice deep red color. I'll definately add this to my repetoire of whole grain entrees. Thanks!
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.
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.
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 in. The family loved it and we all gave this a 5.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 13
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
A hearty beef and barley soup loaded with plenty of vegetables.
A chilled grain salad with sun-dried tomatoes in a balsamic dressing.
See how to make a fast and easy side dish with spring veggies.