Barley and Tomato Salad
INGREDIENTS:
2 ts Olive Oil; *Note
2/3 c Pearl Barley
1 Clove Garlic; Minced
1/4 ts Ground Turmeric
2 tb Chopped Parsley
1 1/2 c Cherry Tomatoes; Cut In
-Halves
1 1/2 c Bottled Clam Juice; Or
-Chicken Broth
1/2 c Dry White Wine
6 oz Shrimp; To 8 Oz, Or Scallops
1/2 c Fresh Green Peas; Or Frozen
-That
; Have Been Thawed
2 ts Olive Oil; *Note
2/3 c Pearl Barley
1 Clove Garlic; Minced
1/4 ts Ground Turmeric
2 tb Chopped Parsley
1 1/2 c Cherry Tomatoes; Cut In
-Halves
1 1/2 c Bottled Clam Juice; Or
-Chicken Broth
1/2 c Dry White Wine
6 oz Shrimp; To 8 Oz, Or Scallops
1/2 c Fresh Green Peas; Or Frozen
-That
; Have Been Thawed
*NOTE: You can use extra chicken broth if you want to remove this fat.
We used fresh green peas and they were wonderful.
Heat oil in a skillet over med heat. Add barley, garlic and turmeric. Cook, stirring, until barley is golden, about 3 min.
Stir in parsley, cherry tomatoes, clam juice and wine. Bring to boil. Reduce heat, cover and simmer 35 min. (It really should be closer to 40 minutes)
Arrange seafood and peas over the barley. Cover and cook for5 -
10 min or until barley is tender.
Makes 4 servings.
According to article: Cal 487 Fat 8g Carb 69g Pro 28g Sod 786mg
Entered into MasterCook by Reggie Dwork reggie@reggie.com
With permission from San Jose Mercury News newspaper. (adapted)
We used fresh green peas and they were wonderful.
Heat oil in a skillet over med heat. Add barley, garlic and turmeric. Cook, stirring, until barley is golden, about 3 min.
Stir in parsley, cherry tomatoes, clam juice and wine. Bring to boil. Reduce heat, cover and simmer 35 min. (It really should be closer to 40 minutes)
Arrange seafood and peas over the barley. Cover and cook for5 -
10 min or until barley is tender.
Makes 4 servings.
According to article: Cal 487 Fat 8g Carb 69g Pro 28g Sod 786mg
Entered into MasterCook by Reggie Dwork reggie@reggie.com
With permission from San Jose Mercury News newspaper. (adapted)