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Kalamata Barley

Prep time 6 mins
Cook time 13 mins
Yield 4 servings (serving size: about 1/2 cup)
Prep: 1 minute; Cook: 13 minutes; Other: 5 minutes

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

Nutrition 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

How to Make It

  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.

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