Very simple and easy. The snow peas felt slightly out of place but were good. I'd amp it up by stirring in chopped toasted walnuts, a swirl of sherry vinegar, and maybe some Parmesan cheese on top.
Barley Pilaf with Roasted Peppers and Snow Peas
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)
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Amount per serving
- Calories: 113
- Calories from fat: 17%
- Fat: 2.1g
- Saturated fat: 0.3g
- Monounsaturated fat: 0.9g
- Polyunsaturated fat: 0.4g
- Protein: 3.9g
- Carbohydrate: 22.2g
- Fiber: 3.4g
- Cholesterol: 0.0mg
- Iron: 0.9mg
- Sodium: 344mg
- Calcium: 19mg
- 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
- 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.
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