Barley Pilaf with Roasted Peppers and Snow Peas

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.