Kalamata Barley

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

Yield: 4 servings (serving size: about 1/2 cup)
Recipe from Cooking Light Fresh Food Fast

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 122
  • Calories from fat: 29%
  • Fat: 4g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.4g
  • Protein: 2.9g
  • Carbohydrate: 20.5g
  • Fiber: 3g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 227mg
  • Calcium: 8mg

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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Kalamata Barley Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy