Name: Barley-Vegetable Pilaf
Total time: 25 min
Ingredients: 1 ¾ cups lower-sodium vegetable broth; ¾ cup quick-cooking barley; ½ cup small broccoli florets; ½ cup (1/2 inch) pieces zucchini; ½ cup chopped red bell pepper; 2 tablespoons chopped fresh chives; 1 teaspoon finely shredded lemon peel; 2 tablespoons finely grated Parmesan cheese

Ingredients

1 ¾ cups lower-sodium vegetable broth
¾ cup quick-cooking barley
½ cup small broccoli florets
½ cup (1/2 inch) pieces zucchini
½ cup chopped red bell pepper
2 tablespoons chopped fresh chives
1 teaspoon finely shredded lemon peel
2 tablespoons finely grated Parmesan cheese (Optional)

Directions

Step 1

Heat broth in a medium saucepan to boiling. Stir in barley; return to boiling. Reduce heat. Simmer, covered, for 8 minutes.

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Step 2

Add broccoli, zucchini, and bell pepper. Return to boiling and cook, covered, for 3 minutes more or until the barley and vegetables are tender.
Step 3

Remove from heat and stir in chives and lemon peel. If desired, sprinkle each serving with some of the Parmesan.

Nutrition Facts

Serving Size: 2/3 cup

Per Serving:

141 calories; protein 5g; carbohydrates 29g; dietary fiber 7g; sugars 2g; fat 1g; folate 7mcg; sodium 251mg.

Exchanges:

1 1/2 starch, 1/2 vegetable

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Ingredients

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Nutrition Facts

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Ingredients

Directions

Nutrition Facts