4 Serves
40 Mins
Wash the mixed vegetables thoroughly and chop them into uniform, bite-sized chunks using a chef's knife and cutting board.
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Vitamin K
3 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
81 µg / 400 µgCalcium
82 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
138 mg / 420 mgPhosphorus
300 mg / 1,250 mgPotassium
784 mg / 4,700 mgSodium
992 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
24 µg / 55 µgFiber
20 g / 28 gSugar
0 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
57 gAlcohol
0 g
Heat the extra virgin olive oil in a large frying pan over medium heat. Add the chopped vegetables and sauté until they are tender, then season with salt and black pepper to taste.
Bring a pot of water to a boil, add salt, and cook the barley for 10 minutes or until tender. Drain the barley using a colander and rinse with cold water to stop the cooking process.
Combine the cooked barley and the sautéed vegetables in a large bowl, tossing gently to incorporate all flavors.
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