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

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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


  • 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


  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.
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