Barley Primavera Recipe - Allrecipes.com
Barley Primavera Recipe

Barley Primavera

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"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."

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Ingredients Edit and Save

Original recipe makes 6 - 1/2 cup servings Change Servings
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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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 04, 2003

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!

 
Most Helpful Critical Review
Sep 24, 2009

Good idea, as I enjoy barley, but needs much more flavor.

 

36 Ratings

Sep 15, 2007

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!

 
Nov 04, 2003

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.

 
Oct 22, 2009

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.

 
Sep 17, 2011

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.

 
Aug 31, 2010

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.

 
Nov 16, 2007

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.

 

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Nutrition

  • Calories
  • 150 kcal
  • 7%
  • Carbohydrates
  • 29.9 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 1.4 g
  • 2%
  • Fiber
  • 6.6 g
  • 26%
  • Protein
  • 5.4 g
  • 11%
  • Sodium
  • 271 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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