Lemon barley
2
Points®
Total time: 22 min • Prep: 10 min • Cook: 12 min • Serves: 4 • Difficulty: Easy
This hearty side dish is an easy weeknight option thanks to quick-cooking barley. This type of barley has been polished or pearled, a process that removes the bran layer. This makes it cook more quickly but it also removes nutrients and fiber—pearled barley is not a whole grain. If you’ve got the time, you can prepare whole-grain hulled barley. It has a nuttier flavor, chewier texture, and a more robust nutrition profile, but it takes about 20 to 25 minutes longer to cook than pearled barley. Make this a main dish but stirring in shredded chicken or sautéed shrimp for an easy meal.
Ingredients
Water
1⅓ cup(s)
Table salt
½ tsp
Quick-cooking barley
⅔ cup(s)
Olive oil
2 tsp
Uncooked onion
1 small, thinly sliced
Uncooked zucchini
1 medium, cut into 1/4-inch dice
Lemon
1 item(s), medium, grated zest of large
Black pepper
¼ tsp
Fresh basil
2 Tbsp, chopped fresh
Instructions
1
Combine water, 1/4 teaspoon salt, and barley in medium saucepan and bring to boil. Reduce heat and simmer, covered, until barley is tender, about 12 minutes.
2
Meanwhile, heat oil in medium nonstick skillet over medium heat. Add onion and zucchini and cook, stirring, until onion is golden, about 8 minutes. Stir in barley, lemon zest, pepper and remaining 1/4 teaspoon salt. Cook, stirring, until heated through, about 2 minutes longer.
3
Per serving (scant 1 cup)
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.