Nutritional Chart
Calories: 199 kCal / serving
- Proteins:
- Fats:
- Carbs:
- 6 g
- 3 g
- 40 g
Ingredients Needed for Barley-Stuffed Tomatoes
1½ cups of pearl barley
water
1 medium cucumber, diced
1 medium tomato, diced
1 spring onion, chopped
2 teaspoons of dill, finely chopped
1 tablespoon parsley, chopped
pepper
salt
1 tablespoon lemon juice
1 tablespoon olive oil
16 tomatoes
How to Make Barley-Stuffed Tomatoes
- Add the barley to a pot over low-medium heat, cover it with water and boil for 15 minutes or until the water evaporates.
- Transfer the cooked barley to a bowl. Keep adding the cucumber, tomato, spring onion, dill, and parsley. Season with salt and pepper, then add the lemon juice and olive oil. Mix until even.
- Cut off the tomatoes’ caps and discard them. Scoop out their seeds and pulp and also discard them. Fill them with the barley mixture.
