Barley Pilaf with Roasted Peppers and Snow Peas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This recipe provides a hearty alternative to rice pilaf and goes well with beef, chicken, or pork. Use a mix of roasted red and yellow peppers for the best appearance. Ingredients:
1 teaspoon olive oil |
1/3 cup finely chopped celery |
2 tablespoons finely chopped onion |
1 1/3 cups vegetable broth |
2/3 cup uncooked quick-cooking barley |
1/2 cup (1/2-inch) diagonally cut snow peas |
6 tablespoons finely chopped roasted bell peppers |
1/8 teaspoon black pepper |
Directions:
1. Heat olive oil in a medium saucepan over medium-high heat. Add celery and onion; sauté 3 minutes or until tender. Add broth; bring to a boil. Stir in barley; cover, reduce heat, and simmer 15 minutes or until tender.
2. Stir in peas, bell peppers, and black pepper; remove from heat. Cover and let stand 5 minutes.
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