BARLEY****Mediterranean Barley Salad

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25/06/15 - Good as a side and nice texture, although it lacks a bit. I didn't use the fennel or the lemon zest. Do add the zest and some fresh herbs may be all that's needed. This makes 4 or even 5 side servings. With some protein, it could be a main.

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  • 3

Ingredients

  • 6 tablespoons pearl barley
  • 1 teaspoon grated lemon zest
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon Dijon mustard
  • 1/2 cup thinly sliced fennel bulb
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons finely chopped red onion
  • salt and coarsely ground black pepper to taste
  • 6 pitted oil cured or kalamata olives, halved
  • 1 cup cannellini beans, rinsed and drained
  • 1/2 oz. salted pumpkin seeds or 2 tablespoons toasted chopped walnuts

Preparation

Step 1

1. Cook barley in rice cooker with broth and a pinch of salt until done. Cool to room temperature.

2. Combine lemon zest and juice, olive oil and mustard in a bowl; add salt and pepper to taste; stir well with a whisk. (Consider some fresh herbs here) Add barley, fennel, and remaining ingredients except walnuts; toss gently. Cover and refrigerate. Garnish with walnuts just before serving.

Nutrition Facts
3 Servings

Calories 250.8
Total Fat 8.0 g
Saturated Fat 1.0 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 3.6 g
Cholesterol 0.0 mg
Sodium 175.3 mg
Potassium 290.0 mg
Total Carbohydrate 37.1 g
Dietary Fiber 9.2 g
Sugars 0.2 g
Protein 9.0 g

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