White Bean Barley Bowl

Ingredients

• Barley

  Pearled, raw

  1 cup or 200g

• Vegetable Broth

  From bouillons. Low sodium

  1 ¾ cup or 420g

• Water

  Plain, clean water

  ¾ cup or 178g

• Corn

  Sweet, yellow, frozen, kernels cut off cob, unprepared

  1 ½ cup or 204g

• White beans

  Mature seeds, canned

  1 ⅝ cup or 426g

• Vinegar

  Distilled

  2 tbsp or 30g

• Lemon juice

  Raw

  1 tbsp or 15g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Onions

  Raw

  ¼ cup, chopped or 40g

• Dill

  Fresh

  ¼ cup sprigs or 2g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Thaw the frozen corn kernels in the microwave and set aside.
2. In a small saucepan, combine the barley, vegetable stock, and water. Cover and bring to a boil over high heat. Once boiling, reduce the heat to low and cook, covered, for 20 to 25 minutes until the barley is tender.
3. Rinse the white beans under running water to remove excess sodium and set aside.
4. In a separate bowl, combine the cooked barley with vinegar, lemon juice, olive oil, red onion, and dill. Mix well, then add the corn and white beans. Season with salt and pepper to taste. Garnish with dill and serve warm or at room temperature.