Pearl Barley Provencal

INGREDIENTS            serves 8

  • 3 cups water, or chicken or vegetable stock
  •  1 cup cooked barley
  • 2 plum tomatoes, chopped
  • 1/2 small onion, diced
  • 1 small carrot, finely diced
  • ¼ cup chopped Italian parsley, chopped
  • 2 cloves garlic, minced
  • ¼ cup extra virgin olive oil
  • 8 Kalamata olives, pitted and chopped
  •  ½  teaspoon herbes de Provence

Add pearl barley to water or stock and bring to slow simmer for approximately 25-30 minutes until barley is tender and liquid is absorbed.

Sautee onion, garlic, carrot in olive oil until tender and translucent. Combine barley, tomato, olives and herbes de Provence in a medium bowl.

Serve hot or cold as a salad.


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