Barley with Sun-dried Tomatoes, Olives and Feta

November 11, 2014

I have had a busy weekend. Well, actually Friday was busy and then I crashed and couldn’t bring myself to do anything. Ever have one of those weekends? My long list of “to-do’s” didn’t happen.

I had a commercial shoot that started at 9pm on Friday night and ended at 2:30am. I got home around 3:30am and crashed. Maybe not a big deal for some people, but I usually end up going to bed around 10:30pm, it was a big stretch for me. I drank a lot of coffee that day to keep me going.

It’s lazy (or busy) days like that when it’s nice to have a cold salad waiting for you in your fridge that you can munch on. Luckily I had one on hand.

Meanwhile, this weekend I binged on Netflix and watched more of season two of Scandal, a new addiction. What’s your favorite show to binge watch?

Have a great week!
Meg

Barley with Sun-dried Tomatoes, Olives and Feta

Yield: 2 – 3 servings
Time: 1 hour (to make the barley) 15 minutes

Ingredients:

  • 1/2 cup Barley
  • 6 cups water
  • 1/2 onion, chopped
  • 1 clove garlic, minced
  • 3/4 cup sun-dried tomatoes, sliced
  • 3/4 cup kalamata olives, cut 
  •  4 oz. container feta cheese
  • Olive olive

Directions:

  1. Make barley according to package instructions. Mine was 6 cups of water with 1/2 cup of barley. Boil the water, then add barley and salt to taste. Simmer for up to one hour.
  2. Once barley is ready, heat oil in saucepan. Add onions and garlic. Once onions have softened, add sun-dried tomatoes and barley. Heat for another 2 minutes.
  3. Once mixture has cooled, add olives and feta cheese.

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