Healthy, Quick, Vegetarian
1 (14 oz) can lower sodium vegetable or chicken broth (2 1/2 cup if using hulled barley)
1/8 tsp plus 1/2 tsp salt
1 cup pearl or hulled barley
1 garlic clove
2 cups tightly packed spinach
1 Tbl chopped fresh oregano
1 Tbl lemon juice
1 tsp grated lemon peel
2 Tbl extra virgin olive oil
1 medium cucumber, peeled, seeded, chopped
1 large tomato, cubed
1 large green bell pepper, chopped
4 oz. crumbled feta cheese
1. Bring broth and 1/8 tsp of the salt to a boil in medium saucepan. Add barley; return to a boil. Cover and reduce heat to medium to medium-low, simmer 30 minutes (pearl barley) or 40 minutes (hulled barley) or until all broth is absorbed. Place in medium bowl, refrigerate until chilled.
2. With food processor running, add garlic, process until finely chopped. Add spinach and oregano; process until well-chopped. Add lemon juice, lemon peel and remaining 1/2 tsp of salt; process to combine. With processor running, pour in oil. Scrape down sides of bowl; process until very smooth. Stir into barley.
3. Combine cucumber, tomato, and bell pepper with barley mixture. stir in half the cheese; sprinkle the remaining cheese on top.
Recipe courtesy of Cooking Pleasures Magazine