Here's a great example of how to cook a healthy dish in minutes - simply cook the bacon in the same pan as the barley to enrich the flavor, add some purchased cooked shrimp, a few aromatic vegetables, and you've got dinner (or a hearty potluck dish) in no time flat.
Make Ahead Tip: Prepare without avocado, cover and refrigerate for up to 2 days. Stir in the avocado just before serving.
- 3 strips bacon, chopped
- 1 1/3 cups water
- 1/2 teaspoon salt
- 2/3 cup quick-cooking barley
- 1 pound peeled cooked shrimp (21 to 25 per pound; thawed if frounceen), tails removed, coarsely chopped
- 1/3 cup lime juice
- 2 cups cherry tomatoes, halved
- 1/2 cup finely diced red onion
- 1/2 cup chopped fresh cilantro
- 2 tablespoons extra-virgin olive oil
- Freshly ground pepper to taste
- 1 avocado, peeled and diced
Cook bacon in a small saucepan over medium heat, stirring often, until crispy, about 4 minutes. Drain on paper towel; discard fat.
Add water and salt to the pan and bring to a boil. Add barley and return to a simmer. Reduce heat to low, cover and simmer until all the liquid is absorbed, 10 to 12 minutes.
Combine shrimp and lime juice in a large bowl. Add the cooked barley; toss to coat. Let stand for 10 minutes, stirring occasionally, to allow the barley to absorb some of the lime juice. Add tomatoes, onion, cilantro and the bacon; toss to coat. Add oil and pepper and toss again. Stir in avocado and serve.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
393 calories; 19g total fat; 3g total saturated fat; 235mg cholesterol; 752mg sodium; 3g carbohydrates; 7g fiber; 35g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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