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LEMON AND CARROT BARLEY




Source of Recipe


mar


List of Ingredients




LEMON AND CARROT BARLEY

Yield: 2 servings
Source: "Mix 'n Match Meals in Minutes For People with Diabetes"
Info: http://diabeticgourmet.com/book_archive/details/13.shtml

INGREDIENTS

- 1-1/2 cups water
- 1/2 cup quick-cooking barley
- 1 cup shredded carrots
- 1 tablespoon canola oil
- 1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
- 2 tablespoons lemon juice
- Salt and freshly ground black pepper to taste

DIRECTIONS

Bring water to a boil and stir in barley. When water returns
to a boil, reduce to medium-low heat, partially cover, and
simmer 5 minutes. Add carrots, partially cover, and simmer
5 more minutes. If liquid remains, remove cover and boil
until it evaporates. Stir oil, thyme, and lemon juice into
barley. Add salt and pepper.

Nutritional Information Per Serving (1/2 of recipe):
Calories: 215, Fat: 8 g, Cholesterol: 0 mg, Sodium: 22 mg,
Carbohydrate: 35 g, Dietary Fiber: 6 g, Sugars: 4 g, Protein: 5 g

Recipe