Walnut Barley
Yield
6 servingsPrep
10 minCook
40 minReady
50 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
pearl barley
|
|
| 2 | cups |
water
|
|
| 1 | cup |
celery
|
|
| ½ | cup |
walnuts
chopped or mixed almonds and hazelnuts |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | tablespoons |
parsley leaves
minced fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
pearl barley
|
|
| 473 | ml |
water
|
|
| 237 | ml |
celery
|
|
| 118 | ml |
walnuts
chopped or mixed almonds and hazelnuts |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 3E+1 | ml |
parsley leaves
minced fresh |
|
Directions
Rinse barley under warm running water.
Let drain.
In a medium-size saucepan, bring to a boil and gradually add barley.
Cover and cook 20 to 25 minutes, Return barley to saucepan with celery, nut, salt and pepper; heat through.
Garnish with parsley.
