Barley with Dried Cranberries and Toasted Walnuts
Serves 6
INGREDIENTS
3.5 cups water
1 cup hulled barley
Lemon Flax Vinaigrette:
2 Tablespoons lemon juice (juice from 1 lemon)
2 Tablespoons flax oil
2 Tablespoons white wine vinegar
1 Tablespoon Dijon mustard
1 garlic clove, minced
Salt and Pepper to taste
1/4 cup dried cranberries
1/4 cup walnuts, toasted and chopped
4 green onions, chopped on bias/angle
DIRECTIONS
- In a pot, add water and barley. Bring to boil. Turn heat down to a simmer.
- Cover and simmer until barley is tender but chewy (about 45 minutes)
- In a small bowl, wisk together vinaigrette ingredients
- Combine cooked barley, vinaigrette, and remaining ingredients
Nutrition
Facts |
| Serv. size 2/3 cup (208g) |
| Servings 6 |
| Calories 199 |
Fat Cal. 73 |
| |
*Percent Daily Values (DV) are
based on a 2,000 calorie diet. |
|
| Amount/Serving |
% DV* |
Amount/Serving |
%DV* |
|
| Total Fat |
8g |
15% |
Total Carb. |
29g |
10% |
Sat. Fat |
1g |
4% |
Fiber |
6g |
25% |
Trans Fats |
0g |
|
Sugars |
4g |
|
| Cholest. |
0mg |
0% |
Protein |
5g |
|
| Sodium |
67mg |
4% |
|
|
|
|
| Vitamin A |
0% |
Vit. C |
10% |
Calcium |
4% |
Iron |
8% |
|
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