Ingredients: 1 cup pearl barley 5 cups fat-free vegetable or chicken broth, or water 2 tablespoons fresh lemon juice or more to taste 2 teaspoons olive oil 2 teaspoons dried oregano 1 cup diced vine-ripened tomatoes 1 cup diced cucumber, skin on 1 medium carrot, diced 1 medium onion, minced 1/2 cup fresh parsely leaves, chopped salt and ground black pepper
Directions:1. Combine barley and broth in a large saucepan. Set pan over high heat and bring to a boil. Reduce heat to low, cover and cook 45 minutes, until barley is tender. 2. Drain any excess water and transfer barley to a large bowl. Add lemon juice, olive oil and oregano and toss to combine. Add vegetables and parsley; toss again. Season to taste with salt and pepper. Serve warm or chilled. |