xp - lemon and carrot barley

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could reduce fat by using 2 teaspoons oil -- just enough to dress the barley.

 

 

* Exported from MasterCook *

 

Lemon and Carrot Barley

 

Recipe By :Linda Gassenheimer, American Diabetes Association

Serving Size : 2 Preparation Time :0:00

Categories : Rice & Grains {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups water

1/2 cup quick-cooking barley

1 cup shredded carrots

1 tablespoon canola oil

1 tablespoon chopped fresh thyme

2 tablespoons lemon juice

salt and freshly ground black pepper

 

Quick cooking barley is flavored with lemon and tossed with shredded carrots

that add a crunchy texture to the dish.

 

HELPFUL HINTS: * Quick cooking barley is available in the grocery section of the

supermarket. It cooks in about 10 minutes. * Shredded carrots are available in

the produce sections of most supermarkets. * In general: 1 tsp dried herb = 1

Tbsp fresh herb

 

1. 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.

 

2. Stir oil, thyme, and lemon juice into barley. Add salt and pepper.

 

EXCHANGES: 2 starch; 1 vegetable; 1 fat.

 

PER SERVING: 215 calories, 8 g fat (32%), 22 mg sodium, 35 g carbohydrate (6 g

fiber; 4 g sugars); 5 g protein.

 

Description:

" Side Dish < 35 carbs > "

Source:

" ADA mix 'n match Meals in Minutes for people with diabetes "

Copyright:

" 2003 ISBN 1580401716 "

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Per Serving (excluding unknown items): 267 Calories; 8g Fat (24.4% calories from

fat); 6g Protein; 47g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 31mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Vegetable; 0 Fruit; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 86 0 0 0 0 0