Ingredients
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100g pearl barley
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250ml water
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1 tbsp granulated broth
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¼ zucchini
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¼ bell pepper
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salt
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pepper
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20ml olive oil
Directions
What is today’s side dish? Why don’t you try our barley, zucchini, and bell pepper salad. It’s prepared in no time and a yummy alternative to rice & co. And in case there are leftovers? When well-steeped, this salad is the perfect lunch snack for the office. The peeled barley grains fill you up, but go easy on your stomach.
Ingredients
| 100g pearl barley | |
| 250ml water | |
| 1 tbsp granulated broth | |
| ¼ zucchini | |
| ¼ bell pepper | |
| salt | |
| pepper | |
| 20ml olive oil |
Steps
|
1
|
Put the pearl barley, broth, and water in a bowl. Cover and cook in the microwave at the combination of 1,000 watt/3 minutes and 600 watts/4 minutes. |
|
2
|
Dice the bell pepper and the zucchini while the barley is cooking. |
|
3
|
After that add to the barley and season with salt, pepper, and olive oil. |
|
4
|
Cook everything in the microwave for 4 more minutes at 600 watts. |
|
5
|
Let it cool and enjoy! Hint: You can refine the barley salad with some arugula leaves and a few splashes of fresh lemon juice. That tastes great! |
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