2/3 cup uncooked quick-cooking barley (such as Quaker)
1/2 cup refrigerated prechopped tricolor bell pepper
10 pitted kalamata olives, chopped
2 tablespoons chopped fresh parsley
1 teaspoon extra-virgin olive oil
1/8 teaspoon salt
How to Make It
Bring 1 1/3 cups water to a boil in a medium saucepan; add barley. Cover and cook 12 minutes. Remove pan from heat; stir in bell pepper and remaining ingredients. Let stand 5 minutes; fluff with a fork before serving.
Made this to go along with the Tarragon Chicken. I didn't have quick cooking barley, so I used regular barley that required extra cooking time. I found the flavor lacking a bit, so I added 1/4 teaspoon of fresh ground black pepper, 1 tablespoon red wine vinegar and 1/4 cup of crumbled low fat Feta cheese which made the flavor pop. The next day I reinvented the dish by adding the leftover Tarragon chicken, one diced English cucumber and 2 cups of cherry tomatoes, halved. This made a delightful lunch that would travel well to take to work, etc.
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