This recipe or the brown rice version makes a chewy, nutty light meal. Extra virgin olive oil and toasted pine nuts give this dish rich flavor.
2 cups low-sodium fat-free chicken broth
1 cup uncooked quick-cooking barley
3/4 cup chopped jarred roasted red bell peppers
1 small cucumber, diced
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
3 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
3/4 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons pine nuts, toasted
2 tablespoons crumbled feta cheese
How to Make It
Bring 2 cups chicken broth to a boil in a 2-quart saucepan; stir in barley. Cover, reduce heat, and simmer 10 minutes or until barley is tender. Remove from heat; let stand, covered, 5 minutes. Drain well.
Combine cooked barley, roasted red bell peppers, and next 3 ingredients in a large bowl.
Whisk together lemon juice and next 4 ingredients. Drizzle over barley mixture, tossing to coat. Sprinkle evenly with toasted pine nuts and crumbled feta cheese; serve immediately.
Brown Rice-Pine Nut Salad: Substitute 1 cup brown rice for barley. Increase broth to 2 1/4 cups, and increase cooking time to 45 minutes. Proceed as directed.
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