Ingredients
1 Cup AVION Harvest Pearled Barley
7 Sun Dried Tomatoes
4 Tablespoons of Olive Oil
1/2 Cup of finally chopped Cilantro
1 Teaspoon of Black Pepper
21/2 Cups of Water
2 Cloves of Garlic
1 Tablespoon of Balsamic Vinegar
4 Oz Can of Pitted Black Olives
1/2 Cup of Chopped Sweet Red Pepper
Directions
Bring barley and water to a boil in a sauce pan over high heat.
Reduce heat to medium-low, cover and simmer until barley is tender, about 35 minutes.
Drain and cool in a bowl until room temperature.
Puree tomatoes, garlic, 2 tablespoons of olive oil, and balsamic vinegar in a blender. until smooth.
Pour over barley.
Fold in cilantro, olives, black pepper, red pepper, and remaining olive oil.
Cover and refrigerate until cold.
Stir before serving.
Ingredients
- 1 cp AVION Harvest Pearled Barley
- 7 Sun Dried Tomatoes
- 4 tb of Olive Oil
- 1/2 cp finally chopped Cilantro
- 1 ts of Black Pepper
- 21/2 cp water
- 2 cloves garlic
- 1 tb Balsamic Vinegar
- 4 oz Can of Pitted Black Olives
- 1/2 cp Cup of Chopped Sweet Red Pepper
Servings:
Instructions
- Bring barley and water to a boil in a sauce pan over high heat.
- Reduce heat to medium-low, cover and simmer until barley is tender, about 35 minutes.
- Drain and cool in a bowl until room temperature.
- Puree tomatoes, garlic, 2 tablespoons of olive oil, and balsamic vinegar in a blender. until smooth.
- Pour over barley.
- Fold in cilantro, olives, black pepper, red pepper, and remaining olive oil.
- Cover and refrigerate until cold.
- Stir before serving.
Recipe Notes
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