Black Barley with Roasted Peppers, Kale and Feta Print
3 cups chicken or vegetable broth, or water
1 cup Zursun black barley
1/2 cup diced jarred roasted red peppers
1/2 cup finely chopped kale leaves
1/4 cup crumbled feta
Rinse barley under cold running water until water is clear. In medium saucepan bring broth or water to a boil. Stir in barley. Cook, covered, over low heat, until water is absorbed and barley is tender, 35-45 minutes. Do not remove lid or stir while barley is cooking. Let stand, covered, for 5 minutes. Stir in roasted peppers and kale. Top with crumbled feta.
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163 S. Park Ave. West,
Twin Falls, ID 83303
Phone: (208) 735-1044
Fax: (208) 734-4024
Email: [email protected]
Mondays – Thursdays 8:00 am – 4:00 pm