v LEMON AND CARROT BARLEY
Yield: 2 servings "Mix 'n Match Meals in Minutes For People with Diabetes" INGREDIENTS: - 1-1/2 cups water - 1/2 cup quick-cooking barley - 1 cup shredded carrots - 1 tablespoon canola oil - 1 tablespoon chopped fresh thyme (or 1 teaspoon dried) - 2 tablespoons lemon juice - Salt and freshly ground black pepper to taste DIRECTIONS: Bring water to a boil and stir in barley. When water returns to a boil, reduce to medium-low heat, partially cover, and simmer 5 minutes. Add carrots, partially cover, and simmer 5 more minutes. If liquid remains, remove cover and boil until it evaporates. Stir oil, thyme, and lemon juice into barley. Add salt and pepper. Nutritional Information Per Serving (1/2 of recipe): Calories: 215, Fat: 8 g, Cholesterol: 0 mg, Sodium: 22 mg, Carbohydrate: 35 g, Dietary Fiber: 6 g, Sugars: 4 g, Protein: 5 g Diabetic Exchanges: 2 Starch, 1 Vegetable, 1 Fat Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
