Lemon & Carrot Barley
Recipe: #16629
January 08, 2015
Categories: Side Dishes, Barley, Carrot, One-Pot Meal, Diabetic, Gluten-Free, Kosher, Low Carbohydrate Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"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."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (309 g)
- Calories 309.5
- Total Fat - 10.9 g
- Saturated Fat - 1.2 g
- Cholesterol - 0 mg
- Sodium - 47.8 mg
- Total Carbohydrate - 47.6 g
- Dietary Fiber - 5.5 g
- Sugars - 10.6 g
- Protein - 8.5 g
- Calcium - 504 mg
- Iron - 28.9 mg
- Vitamin C - 12 mg
- Thiamin - 1.7 mg
Step by Step Method
Step 1
(See description) In a medium saucepan, bring water to a boil, add barley.
Step 2
Reduce heat to medium-low, cover partially, and let simmer for 5 minutes.
Step 3
Stir in carrots, cover, and let simmer for another 5 minutes.
Step 4
Remove cover and boil until liquid is evaporated.
Step 5
Stir in oil, thyme, and lemon juice.
Step 6
Season with salt and pepper and serve.
Tips
No special items needed.
4 Reviews
You'll Also Love
