from pourmanners.blogspot.com. Original recipe called Barley & Me
1. Bring 1 1/4 cups of water seasoned with salt to a boil. Add 1/2 cup uncooked pearled barley and turn heat down to low. Let it cook for 20-30 minutes or until all the water has been absorbed. The barley will be soft but still have a nice bite to it. Set aside.
2. Heat 1 tsp of EVOO in a skillet and add 1 1/2 cups grape tomatoes with 1 1/2 tsp minced garlic.
3. After some juices are released (2-3 minutes) add in the cooked barley along with salt and pepper to taste. If there's a decent amount of tomato juice make sure to simmer the mixture on low until all of the liquid is absorbed.
4. Add 3 cups of baby arugula or spinach and combine. I find using tongs makes incorporating leafy greens a little easier and moves the wilting process along.
5. Remove from heat and drizzle with 1 tsp olive oil. Add lemon zest to taste and give it all a good stir.
add a splash of balsamic for zing if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (334g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 158 | ||
Calories from Fat: 14 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.6g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 143.8mg | 5 % | |
Potassium 219.5mg | 6 % | |
Total Carbohydrate 31g | 9 % | |
Dietary Fiber 8.7g | 35 % | |
Sugars, other 22.3g | ||
Protein 8.1g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 158
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