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Barley Primavera
Source: dLife

Barley and vegetables cooked in a lemon-oil broth.

Prep Time: 20 minutes
Cook Time: 60 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 147.5
Total Carbs 29.3 g
Dietary Fiber 6.0 g
Sugars 1.3 g
Total Fat 1.7 g
Saturated Fat 0.1 g
Unsaturated Fat 0.1 g
Potassium 43.2 mg
Protein 4.4 g
Sodium 315.9 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 1 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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4 cup  fat free reduced sodium chicken broth
2 each  medium garlic cloves
0 1/2 cup  fresh chopped red onion
0 1/2 cup  sliced carrots
1 cup  barley, pearl
0 1/2 cup  chopped zucchini
2 tbsp  chopped parsley
1 tsp  olive oil
1 tbsp  fresh lemon juice
1 pinch  salt and pepper
  1. Heat 1/4 cup of the broth in a saucepan over medium high heat.
  2. Add the garlic and onion, sautéing for 5 minutes. Add the carrots and sauté for an additional 5 minutes.
  3. Add the remaining broth and bring to a boil. Add the barley, lower the heat, cover, and simmer until the liquid is almost absorbed, about 50 minutes.
  4. Add the zucchini, parsley, oil, and lemon juice. Simmer for 5 more minutes; season with salt and pepper.

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