1. Bring water and 1/four teaspoon salt to a boil in medium saucepan over excessive warmth. Stir in barley. Reduce warmth to low; cowl and simmer 45 minutes, or till barley is tender. Remove from warmth; let stand 5 minutes. Rinse beneath chilly water; drain nicely. Place in giant bowl.
2. Stir in olives, bell pepper, celery, shallot, and jalapeño. Stir collectively oil, vinegar, remaining 1/four teaspoon salt, cumin, and black pepper in small bowl. Pour over barley combination; stir gently to combine nicely. Let stand 10 minutes. To serve, spoon barley combination evenly into endive leaves.
*Note: Jalapeño peppers can sting and irritate the pores and skin, so put on rubber gloves when dealing with peppers and don’t contact your eyes.
Calories: 119 energy, Carbohydrates: 16 g, Protein: 2 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: zero mg, Sodium: 275 mg
Exchanges per serving: 1 Bread/Starch, 1 Fat.
Copyright Diabetic Cooking.