Barley with Mushrooms and Zucchini – Diabetes Recipes

Barley with Mushrooms and Zucchini – Diabetes Recipes.

Add an extra ¼ cup of broth or water for a slightly creamier consistency.

 

  • 2 teaspoons olive oil
  • 2 cups sliced mushrooms
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1¾ cups chicken or vegetable broth
  • ¾ cup pearled barley
  • 1½ cups chopped zucchini
  • ¼ cup chopped fresh parsley
  • ¼ teaspoon ground pepper
  • Salt to taste

 

1 In a 2-quart nonstick saucepan, heat the oil over medium-high heat. Add the mushrooms, onion, and garlic; cook, stirring, until softened, about 2 minutes. Add the broth and bring to a boil.
2 Stir in the barley and return to a boil. Reduce heat and simmer, covered, 30 minutes.
3 Stir in the zucchini and parsley; cover and simmer 7 minutes longer. Stir in pepper and salt, if desired.

 

SERVES: 6
Diabetic Exchanges: 1¾ bread; ½ vegetable; ¾ fat
REDUCED SODIUM: Use low-sodium broth.
Diabetic Exchanges: 1¾ bread; ½ vegetable; ½ fat

 

diabetes recipes

 

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