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
475
24% daily value
4 servings
                                       
                                            balanced, high-​fiber, low-​sugar, vegetarian
     

Fat

31% 20

Saturated

26% 5

Trans

- 0

Monounsaturated

- 9

Polyunsaturated

- 4

Carbs

20% 60

Carbs (net)

- 42

Fiber

74% 18

Sugars

- 2

Sugars, added

- 0

Protein

38% 19

Cholesterol

6% 17

Sodium

33% 800

Calcium

25% 249

Magnesium

43% 173

Potassium

23% 818

Iron

28% 5

Zinc

22% 3

Phosphorus

57% 400

Vitamin A

11% 97

Vitamin C

28% 17

Thiamin (B1)

28% 0

Riboflavin (B2)

18% 0

Niacin (B3)

18% 4

Vitamin B6

41% 1

Folate equivalent (total)

30% 121

Folate (food)

- 121

Folic acid

- 0

Vitamin B12

2% 0

Vitamin D

0% 0

Vitamin E

11% 2

Vitamin K

129% 103
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