Barley And Vegetables Recipe
Ingredients
| Water | 3 Cup (48 tbs) | |
| Uncooked barley | 1 Cup (16 tbs) | |
| Instant beef bouillon | 1 Tablespoon | |
| Zucchini | 2 Small, cut into 1/4-inch slices (Measuring Around 1 3/4 Cups) | |
| Celery stalks | 2 Medium, sliced (About 1 Cup) | |
| Onion | 1 Small, chopped (About 1/4 Cup) | |
| Sliced mushrooms | 1 Cup (16 tbs) | |
| Dried basil | 3⁄4 Teaspoon | |
| Butter/Margarine | 2 Tablespoon | |
| Diced pimiento | 2 Ounce, drained | |
| Salt | 1⁄2 Teaspoon | |
| Lemon juice | 1 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 934 Calories from Fat 236
% Daily Value*
Total Fat 27 g41.6%
Saturated Fat 16 g79.9%
Trans Fat 0 g
Cholesterol 64.5 mg21.5%
Sodium 5520.4 mg230%
Total Carbohydrates 157 g52.2%
Dietary Fiber 33.5 g134%
Sugars 16.2 g
Protein 25 g49%
Vitamin A 42% Vitamin C 119.6%
Calcium 23.7% Iron 37.8%
*Based on a 2000 Calorie diet
Directions
Cover and simmer until barley is tender and all liquid is absorbed, about 1 hour.
Cook and stir zucchini, celery, onion, mushrooms and basil in margarine in 10-inch skillet until celery is crisp-tender, about 10 minutes.
Stir in barley, pimiento and salt.
Cook over medium heat, stirring occasionally, until barley is hot, about 5 minutes.
Stir in lemon juice.
Chef
