Kalamata Barley

recipe
Prep: 1 minute; Cook: 13 minutes; Other: 5 minutes

Yield:

4 servings (serving size: about 1/2 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 6 Minutes
Cook: 13 Minutes

Nutritional Information

Calories 122
Caloriesfromfat 29 %
Fat 4 g
Satfat 0.5 g
Monofat 2.8 g
Polyfat 0.4 g
Protein 2.9 g
Carbohydrate 20.5 g
Fiber 3 g
Cholesterol 0.0 mg
Iron 0.6 mg
Sodium 227 mg
Calcium 8 mg

Ingredients

1 1/3 cups water
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

Preparation

1. 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.

Note:

Cooking Light Fresh Food Fast,

Oxmoor House

April 2009
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