Thursday, September 4, 2014

Angelfish’s Parmesan and Lemon Barley

I make a big pot of barley for the week and then season my portion individually. The dish still tastes fresh but I save a lot of time!

Parmesan and Lemon Barley

Nutrition facts for six 1/2 cup servings


1 cup barley
Water plus 1 t bouillon (or use broth instead of water, or half broth half water)

Mix in per 1/2 cup serving of barley:

1 T Parmesan
1 T lemon juice
1 t garlic
Misting of olive oil or 1/4 t olive oil

Directions for the Barley:

Bring a large pot of water to a boil. Add 1 cup of barley with bouillon. Reduce heat to a simmer and cook for 45 minutes.

Strain through a colander.

Store the cooked barley in the refrigerator.

Remove individual 1/2 cup serving, warm in the microwave, and add the mix ins.

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