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.
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
How to Make It
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.
Stir in peas, bell peppers, and black pepper; remove from heat. Cover and let stand 5 minutes.