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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Like a yummy pasta salad but with barley, creamy but low fat and full of fresh flavors Ingredients:
1 cup dry pearl barley |
1 tbsp garlic , crushed |
1 tbsp ginger, crushed |
1 tbsp margarine or olive oil, optional |
1 tomato, chopped |
1/2 purple onion, chopped |
1/4 cup gorgonzola, crumbled |
1 (195 g) artichoke hearts, quartered |
1 (170 g) roasted red pepper, chopped |
2 tbsp basil, rough chopped |
1 black pepper, to taste |
1 salt, to taste |
2 tbsp lemon juice, fresh squeezed |
1 tbsp rice vinegar |
1/4 tsp cayenne pepper |
1/4 tsp smoked paprika |
1/4 tsp oregano |
Directions:
1. Cook Barley per package directions, adding garlic and ginger. When done, stir in margarine, and cool to room temperature. Stir in veggies, add spices and seasoning, toss to incorporate. Refrigerate.
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