Ingredients
| Quantity | Ingredients |
|---|---|
| 2.5 cups / 625 ml | water |
| 1/2 cup / 125 ml | dry white ine |
| 1 cup / 250 ml | pot barley |
| 2 tbsp / 25 ml | extra virgin olive oil |
| 2 tbsp / 25 ml | white wine vinegar |
| 1 tbsp / 15 ml | freshly squeezed lemon juice |
| 1 tsp / 5 ml | Dijon mustard |
| 1/2 tsp / 2 ml | coarse sea salt |
| 2 | carrots, shredded |
| 1/4 cup / 50 ml | sliced pitted black olives |
| 2 tbsp / 25 ml | capers |
| 2 | green onions, finely sliced |
Directions
In a medium saucepan, bring water and wine to a boil. Add barley; cover and simmer for 1 hour or until barley is tender. Remove from heat, drain any excess liquid, and set aside let cool.
In a small bowl, whisk together olive oil, vinegar, lemon juice, mustard and salt.
Combine barley with carrots, olives, capers and onions. Drizzle with the vinaigrette, tossing to combine. Cover and refrigerate for 2 hours before serving.
Serve cold or at room temperature.
Serves 6
Per ¾ cup serving: 192 cal, 4 g pro, 6 g total fat (1 g sat. fat), 30 g carb, 4 g fibre, 0 mg chol, 444 mg sodium
Excellent source of vitamin A
Source: Foods that Fight Disease