Robust, chewy barley teams up with crisp broccoli, creamy avocado and tangy feta cheese in this flavorful side dish.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

20 mins
1 hr 30 mins


Ingredient Checklist


Instructions Checklist
  • Cook barley according to package directions; drain. Transfer to a large serving bowl; cool to room temperature.

  • In a microwave-safe dish, combine broccoli and the water. Microwave on 100% power (high) 2 to 3 minutes or just until broccoli turns bright green and is slightly tender, stirring once. Drain well. Stir into cooked barley.

  • For dressing, in a screw-top jar, combine vinegar, oil, Italian seasoning, mustard and salt. Cover and shake well. Toss avocado with the lime juice. Add dressing, avocado and nuts to the barley-broccoli mixture; gently toss to combine. Serve at room temperature. Sprinkle with feta cheese. Store in the refrigerator.


Tip: If you prefer, substitute farro, quinoa or brown rice for the barley. Start with the dry amount that yields 1 1/2 cups cooked.

Nutrition Facts

151 calories; protein 4.9g 10% DV; carbohydrates 16.6g 5% DV; dietary fiber 5.2g 21% DV; sugars 1g; fat 7.9g 12% DV; saturated fat 1.3g 7% DV; cholesterol 1.3mg; vitamin a iu 366.6IU 7% DV; vitamin c 42.6mg 71% DV; calcium 45.3mg 5% DV; iron 1.2mg 6% DV; magnesium 17.1mg 6% DV; potassium 251.9mg 7% DV; sodium 146mg 6% DV.