Lemon Barley Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Water,
1/2 tsp: Lemon rind, grated
1/2 cup: Barley, uncooked
--, about halved
-- quick-cooking,
1 tbsp: Lemon juice,
1/2 tsp: Canola oil,
1 tsp: Margarine, -=OR=-
1 cup: Onion, chopped
1 tsp: Butter,
1/2 tbsp: Fresh sage chopped -=OR=-,
Salt,
1/2 tsp: Dried sage,
Freshly ground black pepper,
1/2 tbsp: Thyme chopped -=OR=-,
-- to taste,
1/2 tsp: Dried sage,
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 OBrion and her Meal-Master.
Submitted By NANCY OBRION On 09-04-95
Source from luhu.jp
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 OBrion and her Meal-Master.
Submitted By NANCY OBRION On 09-04-95
Source from luhu.jp