Prep Time
6 Mins
Cook Time
13 Mins
Yield
4 servings (serving size: about 1/2 cup)

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

How to Make It

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.

Cooking Light Fresh Food Fast

Ratings & Reviews

EA Black's Review

EA Black
September 29, 2009
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!

RG07HPNC's Review

RG07HPNC
July 08, 2009
Made this to go along with the Tarragon Chicken. I didn't have quick cooking barley, so I used regular barley that required extra cooking time. I found the flavor lacking a bit, so I added 1/4 teaspoon of fresh ground black pepper, 1 tablespoon red wine vinegar and 1/4 cup of crumbled low fat Feta cheese which made the flavor pop. The next day I reinvented the dish by adding the leftover Tarragon chicken, one diced English cucumber and 2 cups of cherry tomatoes, halved. This made a delightful lunch that would travel well to take to work, etc.