Lemon-Rosemary Barley

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Lemon-Rosemary BarleyRecipe
Photo: Randy Mayor; Styling: Claire Spollen


Barley is a nutrient-packed whole grain high in iron and fiber and low in fat. One serving of this nutritious side dish, and you’ll be well on your way to meeting your recommended intake of fiber for the day.

Serves 4 (serving size: about 3/4 cup)


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3/4 cup uncooked pearl barley
3 cups water
2 teaspoons extra-virgin olive oil
3/4 cup chopped onion
1 teaspoon chopped fresh rosemary
2 teaspoons extra-virgin olive oil
1/2 teaspoon grated lemon rind
3/8 teaspoon kosher salt


Combine barley and water in a saucepan; bring to a boil. Cover, reduce heat, and cook 50 minutes. Drain. Heat a skillet over medium heat. Add 2 teaspoons olive oil. Add onion and rosemary; cook 5 minutes, stirring frequently until onion is lightly browned. Combine barley, onion mixture, 2 teaspoons olive oil, lemon rind, and salt.

Created date

September 2014

Nutritional Information

Calories 184
Fat 5 g
Satfat 0.7 g
Sodium 185 mg