Servings:
|
about
scaling
|
Cook Time: |
45 to 50 min |
Prep Time: |
40 minutes |
Cook Method: |
simmered |
Cook Temp: |
medium |
| |
| |
.................................................................................
1. Put water, first amount of salt, with pearled barley* into a large pot. Bring to a boil, and then reduce heat to medium. Simmer, stirring frequently, until barley is tender but chewy, approximately 45 minutes. Drain well and let cool for 10 to 15 minutes, or to room temperature.
2. While barley is cooking, combine olive oil, minced garlic, remaining amount of salt, pepper, and basil, stirring to combine well. Toss with bocconcini, olives, and tomatoes. Let sit at room temperature for at least a half hour, to allow the flavors to emerge.
3. Stir barley into the tomato and mozzarella mixture, season to taste with additional salt and pepper, if desired, and serve. ( final seasoning of slat and pepper not included in nutritional analysis)
*Barley may be prepared 2 to 3 days in advance, tossed with 2 tablespoons of olive oil, and refrigerated in a sealed container.
Source: Courtesy of Hannaford Fresh Magazine, July/August 2006
Nutrition Facts |
|
Serving Size
(605g
)
|
|
Servings Per Container
2
|
| Amount Per Serving |
| Calories 580 |
Calories from Fat 370 |
| |
% Daily Value * |
| Total Fat 41g |
63% |
| Saturated Fat 10g |
50% |
| Trans Fat 0g |
|
| Cholesterol 40mg |
13% |
| Sodium 880mg |
37% |
| Total Carbohydrate 34g |
11% |
| Dietary Fiber 7g |
28% |
| Sugars 2g |
|
| Protein 23g |
|
| Vitamin A 50% |
Vitamin C 15% |
| Calcium 40% |
Iron 8% |
| * Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
| |
Calories |
2,000 |
2,500 |
| Total Fat |
Less Than |
65g |
80g |
| Saturated Fat |
Less Than |
20g |
25g |
| Cholesterol |
Less Than |
300mg |
300mg |
| Sodium |
Less Than |
2,400mg |
2,400mg |
| Total Carbohydrate |
Less Than |
300g |
375g |
| Dietary Fiber |
Less Than |
25g |
30g |
|
| Calories per gram: |
| Fat 9 - Carbohydrate 4 - Protein 4 |
back to top
|
|
3 cup |
Water |
|
1/2 tsp |
Salt, Kosher |
|
6 Tbs |
Barley, pearled, dry |
|
2 Tbs |
Extra virgin olive oil |
|
1/2 ea |
Fresh garlic cloves |
|
1/8 tsp |
Black pepper, ground |
|
5 ea |
Basil leaves, rolled lengthwise, sliced into thin strips |
|
7 1/2 ea |
Bocconcini, fresh mozzarella balls |
|
7 1/2 ea |
Calamata olives, no pits, each |
|
1 cup |
Cherry tomatoes, halved |
|
