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PATTK1220's Photo PATTK1220 SparkPoints: (95,018)
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7/1/12 5:06 P

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Yummy recipe! You might want to use medium barley instead of quick cooking. It's healthier, and it holds its shape/texture better than the quick variety. It takes about 40 minutes to cook instead of 10.

Patt in Minneapolis
Leader, Forks Over Knives & Engine 2 Diet
~~~~~~~~~~~~~~~~~~~~~
I don't understand why asking people to eat a well-balanced vegetarian diet is considered drastic, while it is medically conservative to cut people open and put them on cholesterol lowering drugs for the rest of their lives. ~Dean Ornish

Yesterday is history, tomorrow is a mystery, and today is a gift. That's why they call it the present. ~Eleanor Roosevelt


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JULESRULES78's Photo JULESRULES78 SparkPoints: (60,989)
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6/27/12 7:45 A

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Sounds simple and delicious.

Julie
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SWEDE_SU's Photo SWEDE_SU SparkPoints: (134,329)
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6/27/12 3:59 A

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i make a similar recipe using quinoa instead of barley (also omitting the oil), and another variant is with black beans, cilantro and lime instead of chickpeas, parsley and lemon!

live every day so the border collie is happy for a good, active life!
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one day at a time...

susan
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NLONGENECKER's Photo NLONGENECKER SparkPoints: (0)
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6/26/12 4:33 P

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So I am very new to the vegan lifestyle. This is my second week. I also really dislike cooking, but I'm going to have to get over that with my new decision to go vegan. Here is a recipe that tasted great and most of all...was easy :-)

Chickpea and Barley Salad
Prep: 12 min
Cook: 15 min
Serves 4

Ingredients
1 1/3 C. Reduced Sodium Vegetable Broth
2/3 C. Quick Cooking Barley
1 (15 1/2 oz) Can Chickpeas (rinsed & drained)
1 Yellow Bell Pepper
1 C. Grape Tomatoes, halved
2/3 C. Chopped Red Onion
1/2 C. chopped Flat-Leaf Parsley (I didn't have parsley so I used a little oregano)
2 Tbsp. Lemon Juice
4 tsp. Olive Oil (I left this out)
1/4 tsp. Black Pepper

Bring the broth to a boil in a medium saucepan. Stir in the barley. Reduce the heat and simmer, cover until barley is softened, 10-12 min. Remove from the heat and let stand 5 min. Transfer to a large bowl.

Add the chickpeas, bell pepper, tomatoes, onion, parsley, lemon juice, oil and pepper; toss to combine. Serve on bed of lettuce if desired.

This recipe came from a Weight Watcher Cookbook. I sold it in a garage sale but kept a photocopy of this recipe, so I'm not sure of the title. But the credit goes to them :-)

Edited by: NLONGENECKER at: 6/26/2012 (19:24)
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