Lemon Rosemary Barley

Lemon Rosemary Barley

adapted from Cooking Light December 2014

With my weight loss journey, I have been leaning more towards whole grains rather than white rice and pasta. Barley is high in iron and fiber and low in fat.

Makes 2 servings                                                                  2 WW pp / serving

1/2 cup uncooked barley
2 cups water

Cooking spray
1/2 cup chopped onion
2/3 tsp. chopped fresh rosemary
1/2 tsp. grated lemon zest
1/4 tsp. Kosher salt

1. Combine barley and water in a sauce pan; bring to a boil
2. Cover, reduce heat and cook 50 minutes; Drain.
3. In a skillet coated with cooking spray, cook the onion and rosemary unil the onion, softens, about 5 minutes.
4. Add the cooked barley, lemon zest and salt.
5. Cook until heated through.

Enjoy!