Are you looking for a nutritious recipe to add to your weekly menu? Peaches, pearl barley, chickpeas, and cucumbers make for one fabulous bite in this filling, supper-worthy bowl.
Peach-Cucumber-Barley Bowl – makes 4 servings
Ingredients:
• 1 cup of pearl barley
• 1 ¾ cup of low sodium vegetable broth
• 1 ¼ cup of water
• 1 (seedless) English cucumber
• 2 (ripe) peaches, cut into chunks
• 2 cherry tomatoes
• ½ cup of (packed) basil leaves
• 2 tablespoons of cider vinegar
• 1 tablespoon of olive oil
• ¼ teaspoon of salt
• 1 can (15-ounce) of chickpeas, drained and rinsed
• 1 head of lettuce
Directions:
- Place barley in 4 qt saucepan, toast barley for 5 mins, stir in broth and water. Heat to a boil on high, cover & reduce heat to low simmer for 35 mins until tender.
- Meanwhile, cut cucumber into ¼ in pieces. Pit and chop peaches. Cut tomatoes in quarters. Finely chop basil.
- In a bowl whisk vinegar, oil, ¼ tsp salt, barley, toss ‘til well coated. Wait until cool then add cucumber, peaches, tomatoes, chickpeas, basil. Toss until well coated and serve over lettuce.
Nutritional Information:
Calories: 365
Carbs: 66.8g
Fiber: 17.3g
Protein: 16.6g
Browse an entire library of healthy recipes here.