Olive Barley
- Yield 6-8 servings
- Prep 10 minutes
- Cook 25-30 min
Ingredients
- 1 cup dry pearl barley
- 3 cups fat-free chicken broth
- 14 ounces artichoke hearts in water, chopped
- 16 ounces mild banana pepper rings,drained and chopped. save juice
- 1 can ripe, pitted olives, chopped
- 1/2 cup olive oil
Instructions
Cook barley according to package directions using chicken both in place of water. Cool. Mix olive oil with 1/4 c reserved pepper juice. Add rest of ingredients to barley and mix. Chill.. Spoon onto mixed greens with feta and leftover meat cubed. Or serve as a side dish. Tomato juice may be substituted for chicken broth
