PCC Cheryl’s Barley Salad

Serves: 8 to 10

Your rating: None (9 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

February’s “whole grain of the month,” barley is packed with soluble fiber and has been proven to lower cholesterol. The FDA even agrees that barley reduces the risk of heart disease.

Ingredients

Preparation

Rinse barley and drain. Place barley in a pot with 6 to 8 cups water and a couple pinches of salt. Bring to a boil, reduce to a simmer, and cook covered for 2 hours or until chewy tender. Drain the cooked barley and rinse to cool.

In a bowl, mix together the lemon juice, oil, garlic, salt and pepper. Pour the dressing over the barley. Toss with the walnuts, feta and parsley and serve.

Each serving: 410cal, 28g fat (6g sat), 20mg chol, 320mg sodium, 32g carb, 8g fiber, 12g protein

Recipe by Cheryl Spasojevic, PCC Deli

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

Learn more about our recipes. View guidelines »

More about: barley, feta, walnuts, whole grains

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login