- Serves: 8 to 10
- Ingredient Notes: Vegetarian, Corn-free, Egg-free, Peanut-free, Soy-free
- Each serving
- 410cal
- 28g fat (6g sat)
- 20mg chol
- 320mg sodium
- 32g carb
- 8g fiber
- 12g protein
Ingredients
- 2 cups hulled barley
- 1/3 cup lemon juice
- 1/3 cup extra virgin olive oil
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups chopped, toasted walnuts
- 1/2 pound sheep’s milk feta, crumbled
- 1 bunch Italian parsley, coarsely chopped
Directions
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 and rinse to cool.
In a bowl, mix together lemon juice, oil, garlic, salt and pepper. Pour dressing over barley. Toss with walnuts, feta and parsley.
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