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Ingredientes
- 1 can (13 Ounce) Vegetable Broth
- 1 1/3 c. Water
- 1/4 tsp Salt
- 1 c. Pearled Barley
- 1 lrg Clove Garlic, peeled & flattened
- 3/4 tsp Salt
- 1/4 tsp Pepper
- 1/4 c. Extra virgin olive oil
- 3 Tbsp. Red Wine Vinegar
- 2 c. Green Peas, cooked
- 1 sm Cucumber, sliced thin
- 5 x Hard-Boiled Large eggs, sliced
- 2/3 c. Nonfat Yogurt
- 1/2 c. Nonfat Mayonnaise
Direcciones
- Combine 1st 3 ingredients and bring to a boil. Add in barley to liquid and cook 40-45 min. Add in dressing ingredients together in large bowl and let sit. When the barley is done, throw away garlic and whisk. Add in barley and toss to mix. Add in peas and mix. Arrange barley on plattter and surround with cucumber, cover with egg slices. Pass with yogurt sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 292g | |
| Recipe makes 6 servings | |
| Calories 430 | |
| Calories from Fat 258 | 60% |
| Total Fat 29.12g | 36% |
| Saturated Fat 4.79g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 174mg | 58% |
| Sodium 825mg | 34% |
| Potassium 296mg | 8% |
| Total Carbs 32.33g | 9% |
| Dietary Fiber 6.3g | 21% |
| Sugars 4.58g | 3% |
| Protein 11.15g | 18% |
