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Barley Pilaf with Roasted Peppers and Snow Peas

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.

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

Nutrition Information

  • calories 113
  • caloriesfromfat 17 %
  • fat 2.1 g
  • satfat 0.3 g
  • monofat 0.9 g
  • polyfat 0.4 g
  • protein 3.9 g
  • carbohydrate 22.2 g
  • fiber 3.4 g
  • cholesterol 0.0 mg
  • iron 0.9 mg
  • sodium 344 mg
  • calcium 19 mg

How to Make It

  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.