Karry Hosford
Yield
4 servings (serving size: about 2/3 cup)

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.

How to Make It

Step 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.

Step 2

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

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