To print: Select File and then Print from your browser's menu
Return to recipe

Adjust Font Size :

URL: http://www.diabetesselfmanagement.com/recipes/rice/barley-with-roasted-garlic-and-rosemary/print/

Barley with roasted garlic and rosemary

Preparation time: 5 minutes
Cooking time: 90 minutes (including roasting garlic)

4 cups water
1 cup pearled barley
1/2 tablespoon kosher salt
1 tablespoon extra-virgin olive oil
1/4 cup grated Parmigiano-Reggiano cheese
1 tablespoon fresh rosemary, finely chopped
1/2 tablespoon roasted garlic (See separate recipe for instructions.)

Place 4 cups water, barley, and salt in a medium saucepan, partially cover, and cook over medium-low heat for 30 minutes or until barley is tender. Stir occasionally. When barley is cooked, drain off excess water, add olive oil, and toss lightly with a fork. Add in grated cheese, rosemary, and roasted garlic. Cooked vegetables such as zucchini, asparagus, endive, mushrooms, shallots, or fennel may also be added, if desired. Mix well. Serve immediately.

Yield: 8 servings
Serving size: 1/2 cup

Nutrition Facts

Per Serving:
  Calories: 118
  Carbohydrate: 20 g
  Protein: 3 g
  Fat: 3 g
  Saturated fat: <1 g
  Cholesterol: 2 mg
  Sodium: 47 mg
  Fiber: 4 g

  Exchanges per serving: 1 starch, 1/2 fat
  Carbohydrate choices: 1

Disclaimer of Medical Advice:You understand that the blogs posts and comments to such blog posts (whether posted by us, our agents, bloggers, or by users) do not constitute medical advice or recommendation of any kind and you should not rely on any information contained on such posts or comments to replace consultations with your qualified health care professionals to meet your individual needs. The opinions and other information contained in the blog posts and comments do not reflect the opinions or positions of the Site Proprietor.