Barley Pilaf with Roasted Peppers and Snow Peas

Barley Pilaf with Roasted Peppers and Snow Peas Recipe
Karry Hosford
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.

Yield:

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

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

August 2002
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