Barley Pilaf with Roasted Peppers and Snow Peas

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

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Nutritional Information

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

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

  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.
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