Directions:
- In a medium saucepan with lid, pour in the 3 cups of chicken stock and bring to a boil. Add the pearl barley and bring to a boil again. Reduce the heat, cover with lid, and simmer for approximately 45 minutes or until tender. Stir in the corn and simmer for 15 minutes.
- Whisk together in a medium bowl the olive oil, vinegar, basil, 1/2 teaspoons salt, and pepper. Pour dressing over the warm barley and corn mixture and toss well to coat. Cool to room temperature than add tomateos, bell pepper, onion and carrots. Place relish in refrigerator and chill for 2 to 3 hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 232.07 Kcal (972 kJ) | ||
| Calories from fat | 97.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.79g | 17% | |
|---|---|---|---|
| Cholesterol | 2.7mg | 1% | |
| Sodium | 286.22mg | 12% | |
| Potassium | 304.8mg | 6% | |
| Total Carbs | 28.42g | 9% | |
| Sugars | 5.03g | 20% | |
| Dietary Fiber | 5.08g | 20% | |
| Protein | 6.23g | 12% | |
| Vitamin C | 14.4mg | 24% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 6.2mg | 34% | |
| Calcium | 17.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 109.47 Kcal (458 kJ) | ||
| Calories from fat | 45.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.09g | 17% | |
|---|---|---|---|
| Cholesterol | 1.27mg | 1% | |
| Sodium | 135.01mg | 12% | |
| Potassium | 143.78mg | 6% | |
| Total Carbs | 13.41g | 9% | |
| Sugars | 2.37g | 20% | |
| Dietary Fiber | 2.4g | 20% | |
| Protein | 2.94g | 12% | |
| Vitamin C | 6.8mg | 24% | |
| Vitamin A | 0.2mg | 13% | |
| Iron | 2.9mg | 34% | |
| Calcium | 8.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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