Olive Barley

  • Yield 6-8 servings
  • Prep 10 minutes
  • Cook 25-30 min


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


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



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