10 Ingredients
  • 2 cup warm water
  • 1 cup uncooked quick-cooking barley
  • ¼ tsp salt
  • 1 Tbsp olive oil
  • 1 can (14-ounce) quartered artichoke hearts packed in water, rinsed and drained
  • 1 tsp bottled minced garlic
  • 2 Tbsp commercial pesto
  • 1 Tbsp lemon juice
  • 1 can (15-ounce) no-salt-added chickpeas (garbanzo beans), rinsed and drained
  • ½ cup shaved or grated Parmigiano-Reggiano cheese
Nutrition
420
21% daily value
4 servings
                                       
                                            balanced, high-​fiber, low-​sugar, vegetarian
     

Fat

22% 14

Saturated

20% 4

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 2

Carbs

20% 60

Carbs (net)

- 42

Fiber

73% 18

Sugars

- 1

Sugars, added

- 0

Protein

36% 18

Cholesterol

5% 15

Sodium

30% 721

Calcium

21% 211

Magnesium

37% 155

Potassium

16% 745

Iron

25% 5

Zinc

27% 3

Phosphorus

52% 364

Vitamin A

4% 40

Vitamin C

15% 13

Thiamin (B1)

34% 0

Riboflavin (B2)

21% 0

Niacin (B3)

21% 3

Vitamin B6

60% 1

Folate equivalent (total)

27% 107

Folate (food)

- 107

Folic acid

- 0

Vitamin B12

5% 0

Vitamin D

1% 0

Vitamin E

7% 1

Vitamin K

15% 18
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