Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
682
Calories
22g
Protein
26g
Fat
101g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Barley | 1 cup cooked (157g) | 193 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3?4 cup pearl barley
- 3 cups cooked fresh corn (from 3 large or 6 small ears)
- 1?2 cup fresh green peas, lightly steamed, or 1?2 cup frozen petite peas, thawed
- 4 ripe plum tomatoes, diced
- 1 celery stalk, diced (1?2 cup)
- 2 scallions (white and light green parts), sliced
- 3 to 4 Tbs. chopped fresh dill
- 3 Tbs. olive oil
- Juice of 1?2 to 1 lemon, to taste
- Feta cheese for garnish (optional)
- =
Directions
1
1. In medium saucepan, bring 2 1?2 cups of water to a boil. Add barley, reduce heat and simmer, covered, until barley is tender and water is absorbed, 40 to 45 minutes. Remove pan from heat and let barley cool to room temperature.
2
2. In large bowl, combine barley with remaining ingredients except feta cheese; mix well. Serve at room temperature or chilled, with feta on the side for garnish if desired.
Recipe sourced from
fandom