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.
Preparation Details
Prep Time: Not available
Cook Time: Not available
Total Time: Not available
Servings: 6
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
Steps
- 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.
- 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.
- Add the zucchini, parsley, oil, and lemon juice. Simmer for 5 more minutes; season with salt and pepper.
