Lemon barley
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Water; |
| ½ | cup | Barley; uncooked quick-cooking |
| ½ | teaspoon | Canola oil; |
| 1 | cup | Onion; chopped |
| ½ | tablespoon | Fresh sage chopped -=OR=- |
| ½ | teaspoon | Dried sage; |
| ½ | tablespoon | Thyme chopped -=OR=- |
| ½ | teaspoon | Dried sage; |
| ½ | teaspoon | Lemon rind; grated (about halved) |
| 1 | tablespoon | Lemon juice; |
| 1 | teaspoon | Margarine; -=OR=- |
| 1 | teaspoon | Butter |
| Salt; | ||
| Freshly ground black pepper; to taste | ||
Directions
Bring water to a boil and stir in barley. When water returns to a boil, reduce the heat, cover and simmer 10 minutes. Drain.
Heat oil in a nonstick frying pan and saute onion until transparent and golden, 10 minutes. Mix with barley and herbs. Add lemon rind, juice, margarine, salt and pepper to taste. Mix thoroughly. Per serving: 225 cal; 4 g fat; 0 mg chol; 30 mg sod; Source: The San Diego Union-Tribune, Food Section, 8/31/95 Brought to you and yours via Nancy O'Brion and her Meal-Master.
Submitted By NANCY O'BRION On 09-04-95