See also: More meatless barley ideas
- 1/2 cup pearl barley
- 1 1/2 cups water
- 4 large artichokes
- 1 tsp salt
- 1/3 cup chopped cucumber
- 1/3 cup chopped bell pepper
- 1/3 cup chopped toasted almonds
- 1/4 cup sliced green onions
- 1/4 cup olive oil
- 1 tbsp white wine vinegar
- 1 tbsp Dijon mustard
- 1 tsp sugar
- 1/2 tsp pepper
- 1/4 tsp salt
- 3 ounces crumbled feta cheese
Rinse artichokes. Cut off stems at base and remove small bottom leaves. Stand artichokes upright in deep saucepan, just large enough to hold snugly. Add 1 teaspoon salt and 2 to 3 inches boiling water to artichokes. Cover and boil gently for 35 to 45 minutes or until artichoke bases can be pierced easily with fork. (Add more boiling water if necessary.)
Remove artichokes from saucepan; turn upside down to drain and cool. When cool, gently spread artichoke leaves to reveal center cone of leaves. Pull out center cone; discard. Scrape out any purple-tipped leaves and fuzz from each artichoke center; discard.
Combine cooked barley, cucumber, bell pepper, almonds and green onion in medium bowl. Mix together remaining ingredients and toss with barley mixture. Refrigerate barley for 30 minutes.
Spoon equal amounts of chilled barley mixture into centers of artichokes and serve. Makes 4 entrée servings.
Per serving: calories 433, protein 15g, fat 25g, carbohydrates 43g, cholesterol 19mg, fiber 15g, sodium 1216mg.