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  • 4servings
  • 35minutes
  • 175calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B6, B12, C, E
MineralsZinc, Copper, Natrium, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup(s) pearl barley

  2. 1 1/2 cup(s) lower-sodium vegetable broth

  3. 1 1/2 cup(s) water

  4. 6 plum tomatoes , finely chopped

  5. 1 clove(s)

  6. garlic , crushed with press

  7. 1 tomato , finely chopped

  8. 1 small yellow or orange pepper , finely chopped

  9. English cucumber , finely chopped

  10. 1 tablespoon(s) extra virgin olive oil

  11. 2 teaspoon(s) sherry vinegar

  12. teaspoon(s) hot pepper sauce

  13. teaspoon(s) salt

  14. 1/8 teaspoon(s) smoked paprika

  15. 1 avocado , thinly sliced

  16. 2 tablespoon(s) slivered almonds , toasted

Instructions Jump to Ingredients ↑

  1. Kate Mathis In 3-quart saucepan, combine pearl barley, lower-sodium vegetable broth, and water. Heat to boil on high; cover and reduce heat to medium-low. Simmer 35 to 40 minutes or until barley is tender. Cool completely.

  2. Meanwhile, in large bowl, combine plum tomatoes, garlic, yellow or orange pepper, cucumber, extra virgin olive oil, sherry vinegar, hot pepper sauce, salt, and smoked paprika. Add cooled barley, stirring until well mixed.

  3. Divide among 4 plates. Top with avocado and slivered almonds.

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