Toasted barley salad with broccoli
Enjoy a delicious toasted barley salad with tender broccoli florets, tossed in a zesty vinaigrette. This healthy and flavorful dish is perfect for a light lunch or a delightful side.
Ingredients:
- tablespoons olive oil, divided
- /2 cup pearl barley, rinsed
- Kosher salt
- garlic clove, thinly sliced
- anchovy fillet packed in oil, drained
- /2 head broccoli, chopped
- Freshly ground black pepper
- tablespoons (or more) white wine vinegar
- /2 cup fresh flat-leaf parsley leaves
- /4 cup roasted almonds, chopped
- Fat (g) 18
- Saturated Fat (g) 2.5
- Cholesterol (mg) 0
- Carbohydrates (g) 25
- Dietary Fiber (g) 7
- Total Sugars (g)0
- Protein (g) 6
- Sodium (mg) 180
Instructions:
- Warm 1 tablespoon of oil in a small saucepan over medium heat. Put barley and cook while stirring occasionally until it turns golden, for approximately 5 minutes. Pour in 3 cups of water and wait for it to boil; then add salt. Let it cook until it becomes tender, which should take around 25 to 30 minutes. Heat the rest of the 3 tablespoons of oil in a large frying pan. Combine garlic and anchovy and let it cook, stir occasionally until garlic achieves a golden color, which should be about 2 minutes. Introduce broccoli; season it with salt and pepper and cook until it's firm but tender and has a vibrant green hue, which takes approximately 8 to 10 minutes. Add barley and keep cooking, mixing until it's heated through. Pour in vinegar; season it with salt, pepper, and add more vinegar if necessary. Just before serving, sprinkle parsley and almonds over it.
Summary:
- Calories: 1148 kcal
- Fat: 76 g
- Protein: 30 g
- Carbs: 99 g
- Potassium: 1847 mg
- Magnesium: 304 mg