Ingredients
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2 cups vegetable broth
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1 cup uncooked quick-cooking barley
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3/4 cup chopped red pepper
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3/4 cup chopped cucumber
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3/4 cup cherry tomatoes, cut in halves
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1/2 cup chopped red onion, to taste
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1/4 cup pitted kalamata olive, sliced
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3 tablespoons vegetable broth
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3 tablespoons lemon juice
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1 tablespoon olive oil
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1 teaspoon oregano
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1 clove minced garlic
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salt, pepper
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2/3 cup crumbled feta cheese
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4 romaine lettuce leaves
Instructions
- bring 2 c vegetable broth to a boil.
- add barley, cover, lower to simmer and cook 12 minutes until barley is tender.
- remove from heat, drain if necessary, cool completely.
- combine barley, peppers, cucumbers, tomatoes, onions and olives in a bowl.
- combine broth, lemon juice, garlic, oregano, salt and pepper, stir well and add to barley mixture, toss well.
- add feta cheese, toss.
- serve over romaine lettuce leaves.