Prep Time
25 Mins
Cook Time
10 Mins
Stand Time
5 Mins
Makes 6 servings (serving size: 3/4 cup)

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.

How to Make It

Step 1

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.

Step 2

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

Step 3

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.

Step 4

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.

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