Mediterranean Barley Bowl

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I’m sure by now you all are tired of reading about my excitement and passion about the Blue Zone’s books. Therefore, I won’t go into full detail about it. However, I do want to mention that this recipe is inspired by the Mediterranean Blue Zones in Sardinia, Italy and Ikaria, Greece.

Barley is a staple grain in these Mediterranean diets and has a long history in these areas. Barley is a very good source of fiber as well as these minerals:

  • molybdenum
  • manganese
  • selenium

Since I am all about simplicity when it comes to mealtime, I chose to take some inspiration from these Mediterranean areas and their love of barley and combine it with some quick canned goods. Give it a try and experiment with different ingredients to give it your own twist!

IngredientsScreen Shot 2016-05-22 at 11.48.57 PM

  • 1 1/2 cups pre-cooked barley 
  • 1 can diced tomatoes
  • 1 can red kidney beans
  • 1 small can (6 oz) sliced black olives
  • 2 cloves garlic, chopped
  • Dash salt & pepper

Directions

  1. Cook barley according to package instructions
  2. While barley is cooking, drain and rinse the kidney beans and black olives
  3. Drain the barley and combine all ingredients, mix

This super simple dish pairs well with a side of warm sourdough bread or pita. Enjoy!

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