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Barley Salad with Pesto, Tomato, and Zucchini

Yield 6 servings (serving size: 1 cup)

Ingredients

  • 1 1/2 cups water
  • 1 cup uncooked quick-cooking barley
  • 1 1/2 cups fresh parsley leaves
  • 1/2 cup fresh cilantro leaves
  • 2 tablespoons pine nuts, toasted
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese
  • 2 tablespoons water
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • 3/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 1/2 cups diced zucchini
  • 1 1/2 cups diced plum tomato
  • 1/2 cup diced red onion

Nutrition Information

  • calories 200
  • caloriesfromfat 27 %
  • fat 5.9 g
  • satfat 1.5 g
  • monofat 2.8 g
  • polyfat 1.2 g
  • protein 7.3 g
  • carbohydrate 32.3 g
  • fiber 7.1 g
  • cholesterol 3 mg
  • iron 2.8 mg
  • sodium 389 mg
  • calcium 105 mg

How to Make It

  1. Bring 1 1/2 cups water to a boil in a medium saucepan. Add barley; cover, reduce heat, and simmer 13 minutes. Remove from heat; let stand, covered, 5 minutes.

  2. Combine parsley and cilantro in a food processor; process until minced. Add pine nuts; process until minced. Add cheese and next 5 ingredients (cheese through pepper); process until well-blended.

  3. Spoon the barley into a bowl. Stir in the pesto, zucchini, tomato, and onion.