Lemon-Barley Greek Salad

Ingredients:
1 c. pearled barley, rinsed and drained
2 c. water
¼ tsp sea salt (optional)
¼ tsp turmeric
¾ tsp cumin seeds, toasted
2 Tbsp lemon juice
1 ½ Tbsp olive oil
½ c. reduced-fat feta cheese, crumbled
¼ c. red onion, diced
2 small-medium sized tomatoes, diced
20 Kalamata olives, chopped

Directions:
1. Place water, salt, and turmeric in a pot, bring to a boil.
2. Add pearled barley and cover pot. Allow to simmer for 35-40 minutes.
3. While barley is simmering, toast cumin seeds in pan over medium heat until golden brown. Be careful not to burn the seeds. Set seeds aside and allow to cool.
4. Dice the onion and tomatoes. Crumble the feta cheese. Place these ingredients in a large bowl along with the cumin seeds.
5. Add the lemon juice and olive oil to the onion, tomato, and cheese mixture.
6. After the barley is tender and liquid is absorbed, remove from heat and fluff barley with a fork. Allow to stand covered in the pot for 10 more minutes.
7. Finally, add the barley mixture to the other ingredients and mix well. Chill before serving.

Yield: 4, 1 cup servings

Nutrition Information per serving without sea salt: 279 calories, 8.5 gm total fat, 1.4 gm saturated fat, 321 mg sodium, 44 gm carbohydrate, 9.4 gm fiber

Exchanges: 3 starches, ½ vegetable, ½ fat

Source: Marianne Wetherill, RD/LD  St. John Health Club