3 cups water
1 cup uncooked barley
1 tablespoon low-sodium beef bouillon granules
1-3/4 cups zucchini cut in 1/4-inch slices
1 cup sliced celery
1/4 cup chopped onion
1 cup sliced mushrooms
2 teaspoons chopped fresh basil
2 tablespoons margarine
1 2 oz.jardiced pimientos, drained
1 tablespoon lemon juice

: Heat water, barley, and bouillon granules to boiling in 3-quart saucepan; reduce heat. Cover and simmer about 1 hour, or until barley is tender and all liquid is absorbed. Cook zucchini, celery, onion, mushrooms, and basil in margarine in 10-inch non-stick skillet about 10 minutes, stirring frequently, until the celery is crisp-tender. Stir in barley and the pimientos. Cook over medium heat about 5 minutes, stirring occasionally, until barley is hot. Stir in lemon juice. Serve