Barley-Pine Nut Salad Recipe

Name: Barley-Pine Nut Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups low-sodium fat-free chicken broth; 1 cup uncooked quick-cooking barley; 3/4 cup chopped jarred roasted red bell peppers; 1 small cucumber, diced; 1 tablespoon chopped fresh dill; 1 tablespoon chopped fresh parsley; 3 tablespoons fresh lemon juice; 2 tablespoons extra virgin olive oil; 3/4 teaspoon sugar; 1/2 teaspoon salt; 1/2 teaspoon pepper; 2 tablespoons pine nuts, toasted; 2 tablespoons crumbled feta cheese

Servings: persons

2 cups low-sodium fat-free chicken broth
1 cup uncooked quick-cooking barley
3/4 cup chopped jarred roasted red bell peppers
1 small cucumber, diced
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
3 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
3/4 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons pine nuts, toasted
2 tablespoons crumbled feta cheese

1
Bring 2 cups chicken broth to a boil in a 2-quart saucepan; stir in barley. Cover, reduce heat, and simmer 10 minutes or until barley is tender. Remove from heat; let stand, covered, 5 minutes. Drain well.
2
Combine cooked barley, roasted red bell peppers, and next 3 ingredients in a large bowl.
3
Whisk together lemon juice and next 4 ingredients. Drizzle over barley mixture, tossing to coat. Sprinkle evenly with toasted pine nuts and crumbled feta cheese; serve immediately.
4
Brown Rice-Pine Nut Salad: Substitute 1 cup brown rice for barley. Increase broth to 2 1/4 cups, and increase cooking time to 45 minutes. Proceed as directed.

370

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups low-sodium fat-free chicken broth, 1 cup uncooked quick-cooking barley, 3/4 cup chopped jarred roasted red bell peppers, 1 small cucumber, diced, and more.

Yes, Barley-Pine Nut Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Barley-Pine Nut Salad

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