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Ingredients
| pearled barley: 1 cup |
| non-fat chicken broth: 5 cups |
| lemon juice: 2 tsp (fresh//to taste) |
| olive oil: 2 tsp |
| dried oregano (ground): 2 tsp |
| red tomatoes (diced): 1 cup |
| cucumbers (sliced): 1 cup |
| carrots: 1 |
| onions: 1 |
| parsley: 1/2 cup |
| salt: 1 tsp |
| black pepper: 1 tsp |
Barley Salad:
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
30 min -
Servings
4 serving(s)
Tags
- Combine barley and broth in a large saucepan. Set pan over high heat and bring to a boil. Reduce heat to low, cover and cook 45 minutes until barley is tender.
- Drain any excess water and transfer barley to a large bowl. Add lemon juice, olive oil and oregano and toss to combine. Add vegetables and parsley; toss again. Season to taste with salt and pepper. Serve warm or chilled.
- Cook's Notes.
- Serving size is 1-1/2 cups.