Mediterranean Barley and Rice Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 c. pearl barley, rinsed 1 c. basmati rice, rinsed3 c. cherry tomatoes 1 medium red onion1 sweet green pepper 1 English cucumber (if desired)1 200g pk. Feta cheese, crumbledDressing:½ c. extra virgin olive oil ½ c. fresh lemon juice1 tbsp. dried oregano 1 tbsp. black pepper (or to taste)
In boiling salted water, cook barley until tender, about 20 min. Drain and rinse under cold water; drain well. Let stand 10 min. to dry. Meanwhile, in separate saucepans, cook rice and quinoa according to package directions. Let stand 10 min. or so and add to barley mixture. Let cool. Cut tomatoes in half, add to barley mixture; cut onions, red pepper into 1” chunks, add to barley mixture, stirring to combine.
In large bowl, whisk together oil, lemon juice,oregano, salt & pepper; pour over sald and toss to coat. Refrigerate 30 min. or up to 24 hrs. Add feta upon serving.
Number of Servings: 10
Recipe submitted by SparkPeople user FIERYSPARKED.
In large bowl, whisk together oil, lemon juice,oregano, salt & pepper; pour over sald and toss to coat. Refrigerate 30 min. or up to 24 hrs. Add feta upon serving.
Number of Servings: 10
Recipe submitted by SparkPeople user FIERYSPARKED.
Nutritional Info Amount Per Serving
- Calories: 266.8
- Total Fat: 15.9 g
- Cholesterol: 17.8 mg
- Sodium: 232.6 mg
- Total Carbs: 26.6 g
- Dietary Fiber: 4.8 g
- Protein: 6.5 g
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