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Barley Primavera

Type: Rice
Courses: Side dish
Serves: 6 people

Recipe Ingredients

4 cups 948mlLow-fat low sodium chicken broth - divided
2   Garlic cloves - minced
1/2 cup 31g / 1.1ozMinced red onion
1/2 cup 55g / 1.9ozDiced carrot
1 cup 237mlPearled barley
1/2 cup 73g / 2.6ozDiced zucchini
2 tablespoons 30mlMinced Italian parsley
1 teaspoon 5mlOlive oil
1 tablespoon 15mlLemon juice
  Salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

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 rest of the 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 pepper and salt.

This recipe yields 6 servings. Serving size: 1/2 cup.

Exchanges Per Serving: 2 Starch.

Nutrition Facts: Calories 155; Calories from Fat 24; Total Fat 3g; Saturated Fat 1g; Cholesterol 0mg; Sodium 79mg; Carbohydrates 31g; Dietary Fiber 6g; Sugars 3g; Protein 6g.

The Webb Cooks by Robyn Webb, MS, LN at


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