Photo by Rachel's Bite, Creative Commons Attribution-Non-Commercial 3.0 US licensed.
I did make a few adjustments to the recipe. I cooked my barley in vegetable broth as it is my favorite way to prepare barley that I'm going to eat without a sauce. I also added half of an English cucumber that I had leftover from lunch and I cut back on the sundried tomatoes to only about 1 Tbsp. because I'm not a big fan. I didn't have any pistachios so I meant to substitute by sprinkling with pine nuts but I forgot. The extra crunch would have been nice so next time I'll definitely remember to add some nuts on top.
The ingredients may seem a bit boring, but I was pleased with how tasty this actually turned out. Goes to show how much flavor you can get from simple ingredients.
 |
Mediterranean Barley with Chickpeas & Arugula Serves 4 1 cup uncooked pearl barley 1 cup packed arugula leaves 1 cup finely chopped red bell pepper 3 Tbsp. finely chopped sun-dried tomatoes, packed without oil 1 (15½-ounce) can no-salt-added chickpeas, rinsed and drained 2 Tbsp. fresh lemon juice 2 Tbsp. extra-virgin olive oil 1 tsp. salt ½ tsp. crushed red pepper 2 Tbsp. chopped pistachios Cook barley according to package directions, omitting salt. Combine barley, arugula, bell pepper, tomatoes, and chickpeas in a large bowl. Combine lemon juice, oil, salt, and crushed red pepper, stirring with a whisk. Drizzle over barley mixture, and toss. Sprinkle with pistachios. Serving size is 1¼ cups barley mixture and 1½ teaspoons pistachios. |
Nutritional Information per serving as published in the magazine
Calories: 360; Fat: 10.1g (sat: 1.4g, mono: 6.1g, poly: 2g); Protein: 10.1g; Carb: 59.9g; Fiber 12.4g; Chol: 0mg; Iron: 2.9mg; Sodium: 682mg; Calc: 55mg.
No comments:
Post a Comment