Categories: Vegetables

Ingredients

• 1 cup raw medium-size barley
• 1 vegetarian vegetable bouillon cube
• 5 cups boiling water
• 1/2 cup green lentils
• 1/4 tsp. freshly ground black pepper
• 2 cups chopped fennel or celery
• 1 cup chopped red bell pepper
• 4 green onions with tops, thinly sliced
• 1/2 cup nonfat Italian dressing
• 8 oz. Jarisberg Lite cheese, cut into matchsticks
• 8 leaves red leaf or green leaf lettuce

Directions

1. Place barley and bouillon cube in a 2-quart casserole. Add boiling water. Cover with lid or vented plastic wrap and microwave on high 3 minutes, then microwave on medium 10 minutes.

2. Add lentils and black pepper. Cover and microwave on medium 15 minutes, or until grains are crisp-tender. Drain any liquid, then cool.

3. Stir in fennel, bell pepper, onions and dressing; toss to mix. Stir in cheese. Refrigerate and use within 4 days. Serve on lettuce-lined plates.

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