{"id":11931,"date":"2020-03-18T11:23:53","date_gmt":"2020-03-18T15:23:53","guid":{"rendered":"https:\/\/web.uri.edu\/community-nutrition\/?p=11931"},"modified":"2022-11-13T15:25:31","modified_gmt":"2022-11-13T20:25:31","slug":"barley-veggie-salad","status":"publish","type":"post","link":"https:\/\/web.uri.edu\/community-nutrition\/barley-veggie-salad\/","title":{"rendered":"Barley Veggie Salad"},"content":{"rendered":"
\n
\n

Barley Veggie Salad\/ Ensalada de Cebada y Verduras\/ Salada de Cevada e Vegetais<\/h1>\n

Download Recipe\/ Print Recipe<\/a>
\n <\/p>\n<\/div>\n

\"\"<\/p>\n<\/div>\n

English<\/h1><\/p>\n

Servings per recipe: 8
\nServing size: \u00be cup
\nPrep time: 1 hour
\nCook time: 50 minutes
\nCost: $4.86 per recipe\/ $0.61 per serving<\/p>\n

Ingredients<\/h2>\n
    \n
  • \u00bd cup dry pearled barley<\/li>\n
  • 2 cups fresh spinach leaves<\/li>\n
  • 1 cup chopped tomatoes<\/li>\n
  • 2 cups chopped bell peppers<\/li>\n
  • 1 cup corn kernels (fresh, frozen, or canned)<\/li>\n
  • \u00bc cup olive oil<\/li>\n
  • 2 tablespoons balsamic vinegar<\/li>\n
  • \u00bd teaspoon salt<\/li>\n
  • \u00bc teaspoon black pepper<\/li>\n
  • 2 tablespoons chopped fresh basil<\/li>\n<\/ul>\n

    Directions<\/h2>\n
      \n
    1. Bring 1\u00bd cups of water to a boil in a large pan. Add barley, cover and reduce heat to low. Simmer until all of the water is absorbed (35-50 minutes). Transfer barley to a large bowl and cool in the refrigerator.<\/li>\n
    2. Once barley is cool, mix in spinach, tomatoes, peppers, and corn. <\/li>\n
    3. In a small bowl, mix olive oil, balsamic vinegar, salt, pepper, and basil. <\/li>\n
    4. Pour the dressing over barley mixture. Cover and chill until serving.<\/li>\n<\/ol>\n

      Money Saving Tip<\/h1>

      Pre-cut produce costs more. Save money by cutting up your own fruits and vegetables.<\/p><\/div><\/section><\/section>

      Spanish<\/h1><\/p>\n

      Porciones por receta: 8
      \nTama\u00f1o de porci\u00f3n: \u00be taza
      \nTiempo de preparaci\u00f3n: 1 hora
      \nTiempo de cocci\u00f3n: 50 minutos
      \nCosto: $4.86 por receta\/ $0.61 por porci\u00f3n<\/p>\n

      Ingredientes<\/h2>\n
        \n
      • \u00bd taza cebada perlada seca \u201cdry pearled barley\u201d<\/li>\n
      • 2 tazas espinaca fresca<\/li>\n
      • 1 taza tomates picados<\/li>\n
      • 2 tazas pimentones picados<\/li>\n
      • 1 taza ma\u00edz (fresco, congelado, o en lata)<\/li>\n
      • \u00bc taza aceite de oliva<\/li>\n
      • 2 cucharadas vinagre bals\u00e1mico<\/li>\n
      • \u00bd cucharadita sal<\/li>\n
      • \u00bc cucharadita pimienta negra<\/li>\n
      • 2 cucharadas albahaca fresca picada<\/li>\n<\/ul>\n

        Preparaci\u00f3n<\/h2>\n
          \n
        1. Hierva 1\u00bd tazas de agua en un sart\u00e9n grande. Agregue la cebada, cubra y reduzca fuego a lento. Hierva a fuego lento hasta que toda la agua se absorba (35-50 minutos). Traslade la cebada a un taz\u00f3n grande y enfr\u00ede el refrigerador.<\/li>\n
        2. Una vez que la cebada se enfr\u00ede , mezcle la espinaca, los tomates, la pimienta y el ma\u00edz. <\/li>\n
        3. En un taz\u00f3n peque\u00f1o, mezcle aceite de oliva, vinagre bals\u00e1mico, sal, pimienta y albahaca. <\/li>\n
        4. Vierta el aderezo sobre la mezcla de cebada. Cubra y enfr\u00ede hasta servirla.<\/li>\n<\/ol>\n

          Consejo para ahorrar dinero<\/h1>

          Los productos precortados cuestan m\u00e1s. Ahorre dinero cortando sus propias frutas y verduras.<\/p><\/div><\/section><\/section>

          Portuguese<\/h1><\/p>\n

          Por\u00e7\u00f5es por receita: 8
          \nTempo de prepara\u00e7\u00e3o: 1 hora
          \nTempo de cozimento: 50 minutos
          \nTamanho da por\u00e7\u00e3o: \u00be copo
          \nCusto: $4.88 por receita, $0.61 por por\u00e7\u00e3o<\/p>\n

          Ingredientes<\/h2>\n
            \n
          • \u00bd copo de cevada perolada seca<\/li>\n
          • 2 copos de folhas de espinafre fresco<\/li>\n
          • 1 copo de tomate picado<\/li>\n
          • 2 copos de piment\u00e3o picado<\/li>\n
          • 1 copo de milho (fresco, congelado ou enlatado)<\/li>\n
          • \u00bc copo de azeite<\/li>\n
          • 2 colheres de sopa de vinagre bals\u00e2mico<\/li>\n
          • \u00bd colher de ch\u00e1 de sal<\/li>\n
          • \u00bc colher de ch\u00e1 de pimenta-do-reino<\/li>\n
          • 2 colheres de sopa de manjeric\u00e3o fresco picado<\/li>\n<\/ul>\n

            Modo de Preparo<\/h2>\n
              \n
            1. Leve 1\u00bd copo de \u00e1gua para ferver em uma panela
              \ngrande. Adicione a cevada, cubra e reduza o fogo.
              \nCozinhe at\u00e9 que toda a \u00e1gua seja absorvida (35-50
              \nminutos). Transfira a cevada para uma tigela grande
              \ne deixe esfriar na geladeira.<\/li>\n
            2. Quando a cevada esfriar, misture o espinafre, o tomate,
              \no piment\u00e3o e o milho.<\/li>\n
            3. Em uma tigela pequena, misture o azeite, o vinagre bals\u00e2mico, o sal, a pimenta e o manjeric\u00e3o.<\/li>\n
            4. Despeje o molho sobre a mistura de cevada. Cubra e leve \u00e0 geladeira at\u00e9 servir.<\/li>\n<\/ol>\n

              <\/section><\/div><\/section>\n","protected":false},"excerpt":{"rendered":"

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