Barley Salad with Sun-Dried Tomatoes, Apricots & Pistachios
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings: 4
Calories: 360 kcal
Ingredients
- 1 Tbsp. olive oil divided
- 1 cup pearled barley rinsed
- 3 cups vegetable stock
- ½ cup sun-dried tomatoes drained and minced
- ¼ cup dried apricots minced
- ½ cup dry-roasted pistachios roughly chopped
- Salt and pepper to taste
Instructions
-
In medium saucepan over medium heat, warm 1 teaspoon olive oil. Add barley and cook until grains are coated with oil and slightly toasted, about 2 to 3 minutes.
-
Add stock and pinch of salt and bring to boil. Reduce heat to simmer, cover and cook for 35 minutes or until liquid is absorbed and grains are tender.
-
Turn off heat and stir in apricots, sun-dried tomatoes and remaining olive oil. Cover pot and let stand for 5-10 minutes.
-
Stir in pistachios and season to taste with salt and pepper.
Recipe Notes
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Nutrition Facts
Barley Salad with Sun-Dried Tomatoes, Apricots & Pistachios
Amount Per Serving
Calories 360
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g10%
Sodium 745mg31%
Potassium 860mg25%
Carbohydrates 58g19%
Fiber 12g48%
Sugar 13g14%
Protein 10g20%
Vitamin A 828IU17%
Vitamin C 6mg7%
Calcium 51mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.