4 Serves
91 Mins
Rinse the barley thoroughly under cold water and place it in a pot with water to boil until tender.
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Vitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
21 µg / 400 µgCalcium
163 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
12 mg / 420 mgPhosphorus
119 mg / 1,250 mgPotassium
111 mg / 4,700 mgSodium
635 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
1 g / 28 gSugar
3 g / 50 gSaturated Fat
5 g / 20 gCholesterol
27 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
While the grain cooks, use a chef's knife to dice the onion and prepare the vegetables.
Heat olive oil in a frying pan over medium heat and sauté the onions and peppers until softened.
Drain the cooked barley and combine it with the sautéed vegetables in the pan, seasoning with salt and pepper to taste.
Remove from heat and stir in the crumbled feta cheese before serving immediately.
9
g24
g8
g
