Directions:
- In a dry frying pan on medium heat put in barley for approximately 3-10 min until it gets a beige color.
- Then in a medium sauce pan bring barley, water and salt to a boil. Cover reduce heat and simmer until barley is barely tender about 25 minute.
- At 20 min with a fork stir in carrots. Cover for the remaining time (5 min) until water is mostly absorbed is squeaky tender and carrots crisp but tender.
- Check near end of cooking time to see if pot needs more boiling water.
- Drain in a sieve.
- Dressing:.
- In a large bowl, whisk together vinegar, oil, mustard. Basil, salt and pepper.
- Add barley and carrots and toss with a fork to mix.
- Make ahead. Cover and refrigerate for up to 1 day.
- Next day add mushrooms, green onions, red pepper, corn, celery and parsley toss to combine.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 172.53 Kcal (722 kJ) | ||
| Calories from fat | 87.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.77g | 15% | |
|---|---|---|---|
| Sodium | 263.67mg | 11% | |
| Potassium | 302.56mg | 6% | |
| Total Carbs | 18.16g | 6% | |
| Sugars | 2.51g | 10% | |
| Dietary Fiber | 4.5g | 18% | |
| Protein | 3.66g | 7% | |
| Vitamin C | 17.4mg | 29% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 1.3mg | 7% | |
| Calcium | 29.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 96.37 Kcal (403 kJ) | ||
| Calories from fat | 49.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.46g | 15% | |
|---|---|---|---|
| Sodium | 147.27mg | 11% | |
| Potassium | 168.99mg | 6% | |
| Total Carbs | 10.14g | 6% | |
| Sugars | 1.4g | 10% | |
| Dietary Fiber | 2.51g | 18% | |
| Protein | 2.04g | 7% | |
| Vitamin C | 9.7mg | 29% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.7mg | 7% | |
| Calcium | 16.5mg | 3% | |
* 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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