Toasted Barley-Vegetable Salad |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 1 |
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Don't let the long ingredient list deter you from preparing this recipe; many of the ingredients may already be in your pantry or refrigerator. Plus, the salad can be made up to three days ahead. Ingredients:
1 cup uncooked quick-cooking barley |
2 teaspoons olive oil |
2 cups low-sodium fat-free chicken broth |
1 (16-ounce) can chickpeas, rinsed and drained |
2 medium tomatoes, seeded and chopped |
1 medium cucumber, peeled, seeded, and chopped |
1 large garlic clove, minced |
3/4 cup chopped fresh parsley |
1/2 cup chopped fresh mint |
1/2 cup diced celery |
1/3 cup finely chopped red onion |
1 teaspoon grated lemon rind |
3 tablespoons fresh lemon juice |
1/2 teaspoon salt |
1/2 teaspoon freshly ground pepper |
1 (4-ounce) package crumbled feta cheese with basil and tomatoes |
Directions:
1. Sauté barley in hot oil in a medium saucepan over medium-high heat 4 minutes or until lightly browned; stir in broth. Bring to a boil; cover, reduce heat, and simmer 10 to 12 minutes or until barley is just tender. Remove from heat, and let stand 5 minutes. Cover and chill 1 hour.
2. Stir together chilled barley, chickpeas, and next 11 ingredients in a large bowl. Cover and chill at least 2 hours. Add cheese just before serving, and toss gently.
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