Barley-Pine Nut Salad

By KEGMD

Can be made with rice instead
Substitute 1 cup brown rice for barley. Increase broth to 2 1/4 cups and increase cooking time to 45 minutes. Proceed as directed.

Ingredients

• 2 cups low-sodium fat-free chicken broth
• 1 cup uncooked quick-cooking barley
• 3/4 cup chopped jarred roasted red bell peppers
• 1 small cucumber, diced
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh parsley
• 3 tablespoons fresh lemon juice
• 2 tablespoons extra virgin olive oil
• 3/4 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons pine nuts, toasted
• 2 tablespoons crumbled feta cheese

Details

Servings 6
Adapted from myrecipes.com

Preparation

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