Barley-Pine Nut Salad

Ingredients

• 1 small cucumber diced
• 2 tablespoons olive oil extra virgin 
• 2 cups chicken broth fat-free low-sodium
• 2 tablespoons feta cheese crumbled
• 1 tablespoon optional: dill fresh chopped
• 1 tablespoon parsley fresh chopped
• 3 tablespoons juice of lemon fresh
• 0.5 teaspoon pepper 
• 2 tablespoons pinenuts toasted
• 1 cup quick-cooking barley uncooked
• 0.8 cup roasted bell peppers red jarred chopped
• 0.5 teaspoon salt 
• 0.8 teaspoon sugar 

Equipment

• bowl
• sauce pan
• whisk

Directions

1. Bring 2 cups chicken broth to a boil in a 2-quart saucepan; stir in barley. Cover, reduce heat, and simmer 10 minutes or until barley is tender.
2. Remove from heat; let stand, covered, 5 minutes.
3. Drain well.
4. Combine cooked barley, roasted red bell peppers, and next 3 ingredients in a large bowl.
5. Whisk together lemon juice and next 4 ingredients.
6. Drizzle over barley mixture, tossing to coat.
7. Sprinkle evenly with toasted pine nuts and crumbled feta cheese; serve immediately.
8. Brown Rice-Pine Nut Salad: Substitute 1 cup brown rice for barley. Increase broth to 2 1/4 cups, and increase cooking time to 45 minutes. Proceed as directed.