January 08, 2015
Side Dishes, Grains, Barley,
Vegetables, Carrot, Budget-Friendly, Easy/Beginner Cooking, One-Bowl Does it!, Stove Top, Diabetic, Gluten-Free, Kosher, Low Carbohydrate, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian more
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"Simple, cooked barley with lemon and thyme. Great side for chicken breast or salmon. Check the cooking instructions on your barley package, as the amount of water and cooking time required may differ."
(See description) In a medium saucepan, bring water to a boil, add barley.
Reduce heat to medium-low, cover partially, and let simmer for 5 minutes.
Stir in carrots, cover, and let simmer for another 5 minutes.
Remove cover and boil until liquid is evaporated.
Stir in oil, thyme, and lemon juice.
Season with salt and pepper and serve.
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Fantastic, Mike! Must admit I thought about reducing the thyme and lemon juice, but am SOOO glad I kept to the recipe! I did use fresh thyme, and it was perfect. Might use my lemon thyme on the next go-round with this. Thanks so much for a recipe that's going straight into my favorites!
Wonderful! Great combo of flavours that we love. I did have to use 1 tsp dried thyme for the fresh. The lemon brought it all together. Will be having this again for sure. Thanks for another keeper Mike! Made for Billboard Recipe Tag.
I really loved this recipe. I'm a fan of barley as a side dish and the mix of barley, carrots and lemon juice was fabulous. I had to use dried thyme but you can bet I'll try this next summer when I've got a crop of thyme in the garden. Going into my Best of 2017 collection.
Very good side dish that is different from our usual rice and veggies. I probably used more carrots than the recipe called for and a bit less thyme, but it was a very good dish that we enjoyed with chicken. Thanks for sharing!