Lemon barley

2 servings

Ingredients

Quantity Ingredient
1½ cup Water;
½ cup Barley; uncooked quick-cooking
½ teaspoon Canola oil;
1 cup Onion; chopped
½ tablespoon Fresh sage chopped -=OR=-
½ teaspoon Dried sage;
½ tablespoon Thyme chopped -=OR=-
½ teaspoon Dried sage;
½ teaspoon Lemon rind; grated (about halved)
1 tablespoon Lemon juice;
1 teaspoon Margarine; -=OR=-
1 teaspoon Butter
Salt;
Freshly ground black pepper; to taste

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 O'Brion and her Meal-Master.

Submitted By NANCY O'BRION On 09-04-95

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