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Prep Time: 15 Minutes Cook Time: 17 Minutes |
Ready In: 32 Minutes Servings: 5 |
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Bits of vegetables and herbs add specks of festive color to this hearty pilaf. To save time, toast the almonds while you chop the vegetables and parsley. Ingredients:
1 tablespoon olive oil |
1/2 cup chopped yellow bell pepper |
1/2 cup chopped carrot |
1/2 cup chopped red onion |
1 cup uncooked quick-cooking barley |
1/2 teaspoon salt |
1 (14-ounce) can fat-free, less-sodium chicken broth |
1 small bay leaf |
1 fresh thyme sprig |
1/2 cup chopped tomato |
1/3 cup slivered almonds, toasted |
1/4 cup chopped fresh parsley |
1/8 teaspoon freshly ground black pepper |
Directions:
1. Heat oil in a medium saucepan over medium-high heat. Add bell pepper, carrot, and onion; sauté 5 minutes or until onion is almost tender. Add barley; sauté 1 minute. Add salt, broth, bay leaf, and thyme sprig. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until barley is tender and liquid is absorbed. Discard bay leaf and thyme sprig. Remove from heat; stir in tomato and next 3 ingredients.
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