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Barley Salmon Alfredo

(Makes 4 servings)

3 cups cooked pearl barley, cooking directions below
1 cup sun-dried tomatoes in oil, drained well and chopped
3 shallots, chopped
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh Italian parsley
2 cloves garlic, finely chopped
1 cup (8 ounces) light Alfredo sauce
1/2 cup fat-free sour cream
12 ounces cooked salmon fillet, flaked into 1-inch pieces (if using canned salmon, remove and discard bones and skin)
Grated Parmesan cheese, optional

In large skillet sprayed with non-stick cooking spray, sauté tomatoes, shallots, basil, parsley and garlic for 4 minutes, stirring occasionally. Add cooked barley, Alfredo sauce and sour cream. Cook until heated through. Gently stir in salmon. Serve and pass with Parmesan cheese, if desired.

Per serving: calories 576, protein 35g, carbohydrates 65g, fiber 6g, fat 20g, cholesterol 95mg, sodium 753mg.

To cook pearl barley
In medium saucepan with lid, bring 3 cups water to a boil. Add 1 cup pearl barley; return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Makes about 3 to 3-1/2 cups. Place extra cooked barley in an airtight container and refrigerate or freeze for up to one week. Add cooked barley to soups, casseroles and salads for extra fiber and flavor.