Barley Primavera Recipe
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Barley Primavera

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."

This Kitchen Approved Recipe has an average star rating of 4.0 Rate/Review | Read Reviews (25)

 

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Original Recipe Yield 6 - 1/2 cup servings
 

Ingredients

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

Directions

  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. 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. Add the zucchini, parsley, oil, and lemon juice. Simmer for 5 more minutes; season with salt and pepper.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 150 | Total Fat: 1.4g | Cholesterol: 0mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed on Nov. 4, 2003 by Kelly   view full review
Excellent side dish -- I even enjoyed the zuchini, which is a rarity for me! A little extra...
The reviewer gave this recipe 4 stars. This recipe averages a 4.0 star rating.
Reviewed on Sep. 15, 2007 by MLW03   view full review
I too played with the recipe a bit, but the basic idea is a great one: take a healthy,...
The reviewer gave this recipe 4 stars. This recipe averages a 4.0 star rating.
Reviewed on Nov. 4, 2003 by lenihan5 Supporting Member (Click to learn more about Supporting Membership)  view full review
I was hesitant to try this because Barley can be so bland but I loved it. I followed the...
The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed on Oct. 22, 2009 by Holly   view full review
I've made this recipe twice now almost exactly as written. I use whatever vegetables I have on...
The reviewer gave this recipe 3 stars. This recipe averages a 4.0 star rating.
Reviewed on Nov. 16, 2007 by Claire   view full review
I give this dish a big "meh". It was a great way to use up my veggies -- I used yellow onion,...
The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed on Oct. 25, 2007 by Kara   view full review
I've never enjoyed barley so much! The lemon juice really let this dish sing. I did not have...
The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed on Aug. 29, 2002 by EMPRESS49   view full review
This is a terrific side dish with small enough vegetables even kids will enjoy it. Goes great...
The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed on Sep. 17, 2011 by msghd   view full review
This recipe was good but I didn't have zucchini so I used onion, garlic, carrots, and...
The reviewer gave this recipe 4 stars. This recipe averages a 4.0 star rating.
Reviewed on Aug. 31, 2010 by NSTARK   view full review
Tasty. I used green beans instead of zucchini. I also added some cheese at the end for some...
The reviewer gave this recipe 4 stars. This recipe averages a 4.0 star rating.
Reviewed on Nov. 25, 2007 by ANTIHOPE   view full review
Was good, not spectacular. I think it could use a little more flavor. I am still eating it,...

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