Barley Lentil Toss

(from Lucianolinda’s recipe box)

This is a lacto-vegetarian recipe

Serves 8 people

Categories: Vegetables

Ingredients

  • 1 cup raw medium-size barley
  • 1 vegetarian vegetable bouillon cube
  • 5 cups boiling water
  • 1/2 cup green lentils
  • 1/4 tsp. freshly ground black pepper
  • 2 cups chopped fennel or celery
  • 1 cup chopped red bell pepper
  • 4 green onions with tops, thinly sliced
  • 1/2 cup nonfat Italian dressing
  • 8 oz. Jarisberg Lite cheese, cut into matchsticks
  • 8 leaves red leaf or green leaf lettuce

Directions

  1. Place barley and bouillon cube in a 2-quart casserole. Add boiling water. Cover with lid or vented plastic wrap and microwave on high 3 minutes, then microwave on medium 10 minutes.

  2. Add lentils and black pepper. Cover and microwave on medium 15 minutes, or until grains are crisp-tender. Drain any liquid, then cool.

  3. Stir in fennel, bell pepper, onions and dressing; toss to mix. Stir in cheese. Refrigerate and use within 4 days. Serve on lettuce-lined plates.

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