Barley Pilaf with Artichoke Hearts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A serving of this meatless main dish offers nearly a third of an adult's suggested daily requirement of fiber. Serve with cherry tomatoes tossed with a bottled vinaigrette. Ingredients:
2 cups warm water |
1 cup uncooked quick-cooking barley |
1/4 teaspoon salt |
1 tablespoon olive oil |
1 (14-ounce) can quartered artichoke hearts, drained and rinsed |
1 teaspoon bottled minced garlic |
2 tablespoons commercial pesto |
1 tablespoon lemon juice |
1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed |
1/2 cup (2 ounces) grated parmesan cheese |
Directions:
1. Combine the first 3 ingredients in a medium saucepan. Bring to a boil; cook 3 minutes. Cover, reduce heat, and simmer 8 minutes or until tender.
2. While barley cooks, heat the oil in a large nonstick skillet over medium-high heat; add artichokes and garlic. Sauté 3 minutes, stirring frequently.
3. Stir pesto, lemon juice, and chickpeas into the cooked barley. Serve artichoke mixture over barley; top with cheese.
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