 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
Out of Self Magazine Ingredients:
1 cup pearl barley |
5 cups fat-free vegetables or 5 cups chicken broth or 5 cups water |
2 tablespoons fresh lemon juice (to taste) |
2 teaspoons olive oil |
2 teaspoons dried oregano |
1 cup vine-ripened tomato, diced |
1 cup cucumber, skin on, diced |
1 medium carrot, diced |
1 medium onion, minced |
1/2 cup fresh parsley leaves, chopped |
salt and pepper |
Directions:
1. Combine barley and broth in a large saucepan. Set pain 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. Toss to combine. Add vegetables and parsley; toss again. Season to taste with salt and pepper. Serve warm or chilled.
|
|