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Prep Time: 6 Minutes Cook Time: 13 Minutes |
Ready In: 19 Minutes Servings: 4 |
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Prep: 1 minute; Cook: 13 minutes; Other: 5 minutes Ingredients:
1 1/3 cups water |
2/3 cup uncooked quick-cooking barley (such as quaker) |
1/2 cup refrigerated prechopped tricolor bell pepper |
10 pitted kalamata olives, chopped |
2 tablespoons chopped fresh parsley |
1 teaspoon extra-virgin olive oil |
1/8 teaspoon salt |
Directions:
1. Bring 1 1/3 cups water to a boil in a medium saucepan; add barley. Cover and cook 12 minutes. Remove pan from heat; stir in bell pepper and remaining ingredients. Let stand 5 minutes; fluff with a fork before serving.
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