Guest guest Posted January 25, 2009 Report Share Posted January 25, 2009 Barley & Vegetables (Copied from another recipe group ) Ingredients: 3 C. water 1 C. uncooked barley 1 Tbs. (or to taste) of favorite vegetarian seasoning salt (sub for beef bouillon) 1-3/4 C. zucchini cut in 1/4-inch slices (about 2 small) 1 C. sliced celery (about 2 medium stalks) 1/4 C. chopped onion (about 1 small) 1 C. sliced mushrooms (about 3 ounces) 2 tsp. chopped fresh basil or 3/4 tsp. dried basil leaves 2 Tbs. margarine 1 jar (2 ounces) diced pimientos, drained 1 Tbs. lemon juice Directions Heat water, barley, and bouillon granules to boiling in 3-quart saucepan; reduce heat. Cover and simmer about 1 hour, or until barley is tender and all liquid is absorbed. Cook zucchini, celery, onion, mushrooms, and basil in margarine in 10-inch non-stick skillet about 10 minutes, stirring frequently, until the celery is crisp-tender. Stir in barley and the pimientos. Cook over medium heat about 5 minutes, stirring occasionally, until barley is hot. Stir in lemon juice. ```````````````````````````````````````````````` Tia-Lisa Quote Link to comment Share on other sites More sharing options...
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