Directions:
- In a saucepan with lid heat 1 tbsp olive oil.
- Add onion, celery and jalapeño and cook until softened.
- Season with salt and pepper.
- Add barley and stir to coat.
- Add chicken stock and bring to a boil.
- Lower to simmer, cover and cook 40-45 minutes until liquid is absorbed.
- Meanwhile, mix 1 tbsp oil, lemon zest and juice, apple, raisins, pecans together.
- Toss with cooked barley mixture, cover and let stand for 10 minutes.
- Serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 381.36 Kcal (1597 kJ) | ||
| Calories from fat | 187.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.88g | 32% | |
|---|---|---|---|
| Cholesterol | 3mg | 1% | |
| Sodium | 158.23mg | 7% | |
| Potassium | 507.42mg | 11% | |
| Total Carbs | 43.48g | 14% | |
| Sugars | 12.55g | 50% | |
| Dietary Fiber | 8.5g | 34% | |
| Protein | 9.53g | 19% | |
| Vitamin C | 10.4mg | 17% | |
| Iron | 2.2mg | 12% | |
| Calcium | 47.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 178.82 Kcal (749 kJ) | ||
| Calories from fat | 88.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.79g | 32% | |
|---|---|---|---|
| Cholesterol | 1.41mg | 1% | |
| Sodium | 74.19mg | 7% | |
| Potassium | 237.93mg | 11% | |
| Total Carbs | 20.39g | 14% | |
| Sugars | 5.88g | 50% | |
| Dietary Fiber | 3.98g | 34% | |
| Protein | 4.47g | 19% | |
| Vitamin C | 4.9mg | 17% | |
| Iron | 1mg | 12% | |
| Calcium | 22.4mg | 5% | |
* 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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