Directions:
- Bring barley and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the barley is tender, but still slightly firm in the center, about 30 minutes. Drain and cool to room temperature in a bowl.
- Puree the sun-dried tomatoes, garlic, 2 tablespoons olive oil, and balsamic vinegar in a blender until smooth. Pour over the barley. Fold in the cilantro, olives, and remaining olive oil until blended. Cover, and refrigerate until cold. Stir before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 208.08 Kcal (871 kJ) | ||
| Calories from fat | 96.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.75g | 17% | |
|---|---|---|---|
| Sodium | 86.34mg | 4% | |
| Potassium | 234.5mg | 5% | |
| Total Carbs | 24.72g | 8% | |
| Sugars | 1.66g | 7% | |
| Dietary Fiber | 5.7g | 23% | |
| Protein | 4.14g | 8% | |
| Vitamin C | 1.6mg | 3% | |
| Iron | 1.5mg | 8% | |
| Calcium | 28.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 137.98 Kcal (578 kJ) | ||
| Calories from fat | 64.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.13g | 17% | |
|---|---|---|---|
| Sodium | 57.25mg | 4% | |
| Potassium | 155.5mg | 5% | |
| Total Carbs | 16.39g | 8% | |
| Sugars | 1.1g | 7% | |
| Dietary Fiber | 3.78g | 23% | |
| Protein | 2.75g | 8% | |
| Vitamin C | 1mg | 3% | |
| Iron | 1mg | 8% | |
| Calcium | 18.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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