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Lemon Rosemary Barley Recipe


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     Lemon Rosemary Barley

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4 3/4 cup each

3/4 cup uncooked pearl barley
3 cups water
4 tsp olive oil
3/4 cup chopped onion
1 tsp chopped fresh rosemary
1/2 tsp grated lemon rind
3/8 tsp kosher salt

Combine barley and water in pan. Brong to a boil. Cover, reduce heat and cook 50 minutes. Drain. Heat a skillet over med heat. Add 2 tsp olive oil. Add onion and rosemary, cook stirring frequently 5 minutes or until onion is lightly browned. Combine barley, onion mixture, 2 tsp olive oil, lemon rind and salt.
Each serving is 32 g carbs

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