This recipe or the brown rice version makes a chewy, nutty light meal. Extra virgin olive oil and toasted pine nuts give this dish rich flavor.

Louise Bodziony, Gladstone, Missouri
Recipe by Southern Living May 2005

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Recipe Summary test

prep:
25 mins
cook:
10 mins
stand:
5 mins
total:
40 mins
Yield:
Makes 6 servings (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 2 cups chicken broth to a boil in a 2-quart saucepan; stir in barley. Cover, reduce heat, and simmer 10 minutes or until barley is tender. Remove from heat; let stand, covered, 5 minutes. Drain well.

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  • Combine cooked barley, roasted red bell peppers, and next 3 ingredients in a large bowl.

  • Whisk together lemon juice and next 4 ingredients. Drizzle over barley mixture, tossing to coat. Sprinkle evenly with toasted pine nuts and crumbled feta cheese; serve immediately.

  • Brown Rice-Pine Nut Salad: Substitute 1 cup brown rice for barley. Increase broth to 2 1/4 cups, and increase cooking time to 45 minutes. Proceed as directed.

Nutrition Facts

208 calories; calories from fat 35%; fat 8.3g; saturated fat 1.5g; mono fat 4.6g; poly fat 1.8g; protein 5.4g; carbohydrates 29g; fiber 2.8g; cholesterol 2.8mg; iron 1mg; sodium 522mg; calcium 41mg.
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