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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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serving size 1.5 cups and Nutrient Information Calories: 248 Total Fat: 3g Saturated Fat: Ingredients:
1 cup pearl barley |
5 cups fat-free chicken broth |
2 teaspoons fresh lemon juice (to taste) |
2 teaspoons olive oil |
2 teaspoons dried oregano |
1 cup diced tomato |
1 cup cucumber |
1 medium carrot |
1 medium onion |
1/2 cup fresh parsley leaves |
1 teaspoon salt |
1 teaspoon pepper |
Directions:
1. Combine barley and broth in a large saucepan. Set pan over high heat and bring to a boil. Reduce heat to low, cover and cook 45 minutes until barley is tender.
2. Drain any excess water and transfer barley to a large bowl. Add lemon juice, olive oil and oregano and toss to combine. Add vegetables and parsley; toss again. Season to taste with salt and pepper. Serve warm or chilled.
3. Cook's Notes.
4. Serving size is 1-1/2 cups.
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