This is a great recipe to "doctor" up - I used regular black olives to satisfy my kids, added chopped, fresh spinach, red beans and orange pepper. Awesome!
Kalamata Barley
Prep: 1 minute; Cook: 13 minutes; Other: 5 minutes
Yield: 4 servings (serving size: about 1/2 cup)
Recipe from
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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. 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.
Kalamata Barley Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Quick/Easy
- MAIN INGREDIENT: Rice/Grains
- DIETARY CONSIDERATION: Low Cholesterol, Low Saturated Fat
- PUBLICATION: Oxmoor House
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