[New post] “Meatless Monday” Recipe of the Week – Barley “Caviar”

ohiocook posted: "This week's "Meatless Monday" Recipe of the Week is Barley "Caviar". To make this week's recipe you'll be needing Water, Salt, Pearl Barley, Pimiento-Stuffed Olives, Red Bell Pepper, Celery, Shallot, Jalapeño Pepper, Olive Oil, White Wine Vinegar, Ground " My Meals are on Wheels "Meatless Monday" Recipe of the Week – Barley "Caviar" ohiocook Mar 6 This week's "Meatless Monday" Recipe of the Week is Barley "Caviar". To make this week's recipe you'll be needing Water, Salt, Pearl Barley, Pimiento-Stuffed Olives, Red Bell Pepper, Celery, Shallot, Jalapeño Pepper, Olive Oil, White Wine Vinegar, Ground Cumin, Black Pepper, and Bibb Lettuce. There's 119 calories and 16 carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I've left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2023! https://www.diabetesselfmanagement.com/ Barley "Caviar" Looking for the romance of caviar without the price tag? This barley-based version is an elegant alternative that's sure to be a hit with your sweetheart! Ingredients 4 cups water 1/2 teaspoon salt, divided 3/4 cup uncooked pearl barley 1/2 cup sliced pimiento-stuffed olives 1/2 cup finely chopped red bell pepper 1 stalk celery, chopped 1 large shallot, finely chopped 1 jalapeño pepper,* minced, or 1/4 teaspoon red pepper flakes 2 tablespoons plus 1 teaspoon olive oil 4 teaspoons white wine vinegar 1/4 teaspoon ground cumin 1/8 teaspoon black pepper 8 leaves endive or Bibb lettuce Directions Yield: 8 appetizers Serving size: 1 appetizer 1. Bring water and 1/4 teaspoon salt to a boil in medium saucepan over high heat. Stir in barley. Reduce heat to low; cover and simmer 45 minutes, or until barley is tender. Remove from heat; let stand 5 minutes. Rinse under cold water; drain well. Place in large bowl. 2. Stir in olives, bell pepper, celery, shallot, and jalapeño. Stir together oil, vinegar, remaining 1/4 teaspoon salt, cumin, and black pepper in small bowl. Pour over barley mixture; stir gently to mix well. Let stand 10 minutes. To serve, spoon barley mixture evenly into endive leaves. *Note: Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes. Nutrition Information: Calories: 119 calories, Carbohydrates: 16 g, Protein: 2 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 275 mg https://www.diabetesselfmanagement.com/recipes/appetizer/barley-caviar/ Subscribe to Diabetes Self-Management Magazine Your one-stop resource for advice, news and strategies for living with diabetes. Inside every issue you'll find… * The latest medical and research news * In-depth articles related to both Type 1 and Type 2 diabetes * Weight Self-Management: Everything to maintain a healthy diet * Diabetic Cooking: Recipes and meals for every occasion * Quizzes, Q&As, Resources, Products, and more! https://www.diabetesselfmanagement.com/subscribe/ Comment Like You can also reply to this email to leave a comment. Unsubscribe to no longer receive posts from My Meals are on Wheels. Change your email settings at manage subscriptions. Trouble clicking? Copy and paste this URL into your browser: https://beatcancer2010.wordpress.com/2023/03/06/meatless-monday-recipe-of-the-week-barley-caviar/

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