Persian food, Persian Recipes, Aashpazi
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Barley Salad Recipe
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Barley Salad

8 oz (227g) Barley 8 oz (227g) Cremini Mushrooms 1/4 Cup Apple Cider Vinegar 1 oz (28g) Italian Parsley 1 oz (28g) Chives 1 Cucumber 1 Onion 1 Garlic Clove Olive Oil Oregano Salt, Black Pepper Preparations: 1- Soak the barley for 4 hours. 2- Dice the mushrooms, cucumber and onions. 3- Mince the parsley and chives. Directions: 1- Transfer the barley onto a pot. 2- Add salt and water and cover the pot with a lid (leaving a crack open). 3- Simmer the barley for about 40 minutes over medium heat. 4- Fry the onions with olive oil until translucent. 5- Mash in a fresh garlic. 6- Stir in the mushrooms. 7- Garnish with oregano, salt and pepper. 8- Turn off the stove and stir in apple cider vinegar and set aside for 15 minutes. 9- In a large bowl, combine the drained barley, mushroom mixture (including the apple cider vinegar), parsley, chives, and cucumber. 10- Add as much as olive and salt you prefer. Stir thoroughly and serve.

CALORIES & NUTRITION

Barley Salad CALORIES & NUTRITION VALUES

Barley is very high in fiber, vitamins and antioxidants. Barley contains high amounts of minerals such as selenium, copper, phosphorus, magnesium, and more. One serving (serving size 10) of this barley salad recipe contains 107 calories, 1.6g (0.3g saturated fat), 0mg cholesterol, 23mg sodium, 295mg potassium, 20.3g total carbohydrate (4.7g dietary fiber, 1.6g total sugars), and 3.9g protein.

nutritional facts

Serving 10
Amount Per Serving
Calories 107
Daily Value*
Total Fat 1.6g2%
Saturated Fat 0.3g  1%
Cholesterol 00%
Sodium 23mg1%
Potassium 295mg5%
Total Carbohydrates 20.3g7%
Dietary Fiber 4.7g  17% Sugars 1.6g
Protein 3.9g





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