Barley Primavera

VeganVegetarian
Be the first to rate this recipe

Ingredients

  • 4 cups low fat, low sodium chicken broth ⓘ
  • 2 cloves garlic, minced ⓘ
  • 1/2 cup red onion, minced
  • 1/2 cup diced carrots ⓘ
  • 1 cup pearl barley ⓘ
  • 1/2 cup diced zucchini ⓘ
  • 2 tablespoons chopped fresh parsley ⓘ
  • 1 teaspoon olive oil ⓘ
  • 1 tablespoon lemon juice ⓘ
  • salt and pepper to taste ⓘ

Instructions

  1. 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.
  2. 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.
  3. Add the zucchini, parsley, oil, and lemon juice. Simmer for 5 more minutes; season with salt and pepper.

Nutrition & Diet Analysis (per serving)

570 kcal 28% DV
Protein Fat Carbs

Macronutrients

Protein 15.1g 30% DV
Total Fat 31.2g 40% DV
Carbs 64.8g 24% DV
Fiber 19.3g 69% DV
Sugar 12.9g 26% DV

Electrolytes

Sodium 10005mg 100% DV
Potassium 2437.8mg 52% DV

Vitamins & Minerals

Vitamin A 861.8mcg 96% DV
Vitamin C 47.3mg 53% DV
Vitamin D 0.1mcg
Calcium 129mg 10% DV
Iron 16.2mg 90% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Explore Ingredients

salt lemon juice carrot parsley olive oil garlic red onion zucchini pearl barley

You May Also Like

🥗

Peach Salsa Recipe

VeganVegetarian
574 kcal 16.8g protein
🥗

Hamburger Or Sandwich Buns Recipe

VeganVegetarian
541 kcal 18.5g protein
🥗

Cook The Book: Jerk Chicken

VeganVegetarian
384 kcal 6.7g protein
🥗

Zero Proof: Cucumber Basil 'Gimlet' Recipe

VeganVegetarian
11 kcal 0.9g protein
🥗

Bread Baking: The Simplest White Bread Ever Recipe

VeganVegetarian
455 kcal 8.6g protein
🥗

Dinner Tonight: Spaghetti With Tomato And Orange Juice Recipe

VeganVegetarian
389 kcal 12.7g protein
Vegan recipes → Vegetarian recipes → All recipes →