Ingredients Needed for Barley-Stuffed Tomatoes
1½ cups of pearl barley
1 medium cucumber, diced
1 medium tomato, diced
1 spring onion, chopped
2 teaspoons of dill, finely chopped
1 tablespoon parsley, chopped
1 tablespoon lemon juice
1 tablespoon olive oil
How to Cook 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.