A layer of yellow cake covered in pineapple sits beneath a frothy cream layer that is topped with coconut and chopped nuts as a cool summer dessert.
| Servings: | 6 |
| Yield: | 6 – 1/2 cup servings |
Ingredients
- 4 cups low fat, low sodium chicken broth
- 2 cloves garlic, minced
- ½ cup red onion, minced
- ½ cup diced carrots
- 1 cup pearl barley
- ½ cup diced zucchini
- 2 tablespoons chopped fresh parsley
- 1 teaspoon olive oil
- 1 tablespoon lemon juice
- salt and pepper to taste
Instructions
- Heat 1/4 cup of the broth in a saucepan over medium high heat. Add the garlic and onion and saute for 5 minutes. Add the carrots and saute for 5 minutes.
- 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.
- Add the zucchini, parsley, oil, and lemon juice. Simmer for 5 more minutes; season with salt and pepper.
Reviews
I made this last night with a few small changes. I used vegetable broth to make it vegetarian and tossed in a handful of baby spinach when I added the zucchini. It was so good and reminded me of risotto because of the slight creaminess and texture. I served it in roasted red bell pepper halves. Not only did it taste good but it looked good too.
It can handle a lot more vegetables than what the recipe calls for (and a little more lemon). On the whole, I was impressed, though.
My husband and I really liked this recipe. I did add extra spices that a previous reviewer recommended and I think it really made a difference. 2 1/2 cups of chicken broth rather than 4 worked well with the quick (10 minute) Barley I used.
We really enjoyed this dish! I added fresh mushrooms, fresh brocolli, and red bell pepper. Hubby had 3 servings and said he could eat it all. He’s NEVER said that about any side dish. So this is a big hit for us!
Pretty good, but a little flat tasting. I did use bottled lemon juice so that may be the problem. I think green onions & extra parsley would be good additions would make this excellent. I paired it with “Simple Chard” from the site and the combo is really tasty.
I liked this easy to prepare recipe and the touch of lemon in it, but it was a teeny bit bland. I had to add spices and I will include more vegetables next time.
This recipe was good but I didn’t have zucchini so I used onion, garlic, carrots, and broccoli. I also used 4 and a half cups of stock to make the barley and added pepper, onion powder, garlic powder, Italian seasoning and ground coriander. I had some left over shredded chicken so I also tossed that in. The family loved it and we all gave this a 5.
YUMMMMMY ! I added chicken whe the barley was half way done. Turned out GREAT !!!!!!!
Tasty. I used green beans instead of zucchini. I also added some cheese at the end for some extra creaminess. I am sure it can be adapted hundreds of ways but a great place to start.
Glad to find a yummy way to introduce Barley into our diet. Thank you. I used yellow onion as my red had gone bad. Turned out fine. I will add even more carrot next time.
I had to make a couple subs because I didnt have parsley and decided to try dill instead and used celery instead of zucchini. Turned out pretty good. Lemon is definitely the key.
I’ve made this recipe twice now almost exactly as written. I use whatever vegetables I have on hand. Adding the lemon juice and olive oil at the end makes a huge difference and I love this dish. It has a creamy texture like risotto. Definetly worth making.
Good idea, as I enjoy barley, but needs much more flavor.
I really liked this. I added spinach to it and it was great. I think next time I’m going to add beans too. Very versatile, you can make it to your liking!
Did not like, sure its good for you, but low on flavor and not interesting at all.
I had never cooked this whole grain before and was looking for a template. I like that this recipe is so customizable. My zucchini had been left in the fridge a little too long and had gotten soft, so I tossed it, but used the carrots and added cilantro and tossed with cooked ground turkey, no lemon juice either. When the onions and garlic are well carmelized, they add enough flavor to tune up the earthy-grainy-ness of the barley. Pearled barley is so nutritious, low GI and a complete protein. One of the healthiest choices out there. I will def make this one again!
While I love cooking with barley, I did not enjoy this recipe. The flavor just did not appeal to me. My boyfriend enjoyed it…just not for me I guess.
Made a few alterations myself. Used vegetable vs. chicken and broccoli vs. zucchini. Didn’t use salt or vegetable oil and sauteed some mushrooms and shrimp to add for my pregnant girlfriend – perfect snack for gestational diabetes! Doubled the recipe with NO problem! Very tasty – finally a recipe for Barley that isn’t bread or soup! Thank you!
Was good, not spectacular. I think it could use a little more flavor. I am still eating it, but my boyfriend only tried it.
I give this dish a big “meh”. It was a great way to use up my veggies — I used yellow onion, carrots, chopped fresh tomatoes, and fresh green beans — but I found it pretty bland. I ate it and the leftovers, but my husband wouldn’t touch it so I won’t make this again.
I’ve never enjoyed barley so much! The lemon juice really let this dish sing. I did not have fresh parsley so I used dried even that did not detract from the great combination of flavors.