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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)

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