4 Serves
70 Mins
Rinse the pearl barley under cold water using a colander and drain well.
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Vitamin E
2 mg / 15 mgVitamin K
30 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
75 µg / 400 µgCalcium
80 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
60 mg / 420 mgPhosphorus
298 mg / 1,250 mgPotassium
665 mg / 4,700 mgSodium
789 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
24 µg / 55 µgFiber
6 g / 28 gSugar
13 g / 50 gSaturated Fat
3 g / 20 gCholesterol
34 mg / 300 mgCaffeine
0 mgNet Carbs
54 gAlcohol
0 g
In a large pot, bring water to a boil and add the pearl barley. Reduce heat and simmer until tender, then drain any excess liquid.
While the barley cooks, use a chef's knife to chop the onion and assorted vegetables into bite-sized pieces.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and vegetables, sautéing until they are tender and lightly browned.
Combine the cooked pearl barley with the sautéed vegetables in a large bowl. Season the mixture with salt and pepper to taste and toss well to combine.
7
g67
g58
g
