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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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this recipe uses fast cooking barley, but you can use regular barley too, just increase the cooking time to 45 minutes. Ingredients:
2 cups vegetable broth |
1 cup uncooked quick-cooking barley |
3/4 cup chopped red pepper |
3/4 cup chopped cucumber |
3/4 cup cherry tomatoes, cut in halves |
1/2 cup chopped red onion, to taste |
1/4 cup pitted kalamata olive, sliced |
3 tablespoons vegetable broth |
3 tablespoons lemon juice |
1 tablespoon olive oil |
1 teaspoon oregano |
1 clove minced garlic |
salt, pepper |
2/3 cup crumbled feta cheese |
4 romaine lettuce leaves |
Directions:
1. bring 2 c vegetable broth to a boil.
2. add barley, cover, lower to simmer and cook 12 minutes until barley is tender.
3. remove from heat, drain if necessary, cool completely.
4. combine barley, peppers, cucumbers, tomatoes, onions and olives in a bowl.
5. combine broth, lemon juice, garlic, oregano, salt and pepper, stir well and add to barley mixture, toss well.
6. add feta cheese, toss.
7. serve over romaine lettuce leaves.
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