4 cups water
1 cup pearled barley
1/2 tablespoon kosher salt
1 tablespoon extra-virgin olive oil
1/4 cup grated Parmigiano-Reggiano cheese
1 tablespoon fresh rosemary, finely chopped
1/2 tablespoon roasted garlic (See separate recipe for instructions.)
Place 4 cups water, barley, and salt in a medium saucepan, partially cover, and cook over medium-low heat for 30 minutes or until barley is tender. Stir occasionally. When barley is cooked, drain off excess water, add olive oil, and toss lightly with a fork. Add in grated cheese, rosemary, and roasted garlic. Cooked vegetables such as zucchini, asparagus, endive, mushrooms, shallots, or fennel may also be added, if desired. Mix well. Serve immediately.
Yield: 8 servings
Serving size: 1/2 cup
Nutrition Facts
Per Serving:
Calories: 118
Carbohydrate: 20 g
Protein: 3 g
Fat: 3 g
Saturated fat: <1 g
Cholesterol: 2 mg
Sodium: 47 mg
Fiber: 4 g
Exchanges per serving: 1 starch, 1/2 fat
Carbohydrate choices: 1
