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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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adapted from cooking light Ingredients:
1/4 cup finely chopped fresh mint |
1 teaspoon grated fresh lemon rind |
3 tablespoons fresh lemon juice |
1/2 teaspoon salt |
1/2 teaspoon crushed red pepper flakes |
2 1/4 cups water |
1 cup uncooked pearl barley |
2 cups chopped tomatoes |
3/4 cup chopped green onion |
2 tablespoons capers |
2 tablespoons chopped pitted kalamata olives |
1 tablespoon extra virgin olive oil |
Directions:
1. Combine 1/4 teaspoon salt and water in a medium saucepan; bring to a boil. Stir in barley; cover, reduce heat, and simmer 30 minutes or until liquid is absorbed.
2. Remove from heat; cover and let stand 5 minutes.
3. Spoon barley into a large bowl; cool slightly. Add mint, tomato, green onions, capers, and olives; stir well to combine. Combine remaining 1/4 teaspoon salt, 2 tablespoons lemon juice,red pepper and oil, stirring well with a whisk. Drizzle over barley mixture; toss gently to coat.
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