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Ingredients
- 1 cup pearl barley
- 2 tbsp White-Wine Vinegar
- 1 tsp Dijon
- 1/8 tsp salt
- 2 tsp olive oil
- 1/2 cup sun-dried tomatoes
Preparation
Step 1
Pour 1 cup pearl barley into a medium pot of boiling water. Gently boil, uncovered, until tender, 22 to 25 min. Drain and rinse with cold water. Whisk 2 tbsp white-wine vinegar with 1 tsp Dijon and 1/8 tsp salt in a medium bowl. Whisk in 2 tsp olive oil. Stir in barley along with 1/2 cup finely chopped sun-dried tomatoes. Season with pepper.
Thinner dinner
This recipe is part 2 of 3 for June 2010's "Thinner dinner". Please see the recipe file for Lemony Packet-Baked Salmon and Orange-Dill Asparagus & Rapini.
Fibre boost
Barley is high in soluble fibre, which may lower your cholesterol.
Nutrients per Serving
236 calories
4 g protein
43 g carbohydrates
6 g fat
4 g fibre
188 mg sodium