Using quick-cooking barley cuts the cook-time for this recipe in half. Barley is an excellent source of fiber.
1 teaspoon olive oil
1/2 cup chopped celery
1/2 cup chopped red bell pepper
2 1/3 cups fat-free, less-sodium chicken broth
1 cup uncooked quick-cooking barley
1/2 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup frozen green peas, thawed
How to Make It
Heat oil in a large saucepan coated with cooking spray over medium heat. Add celery and bell pepper; sauté 5 minutes. Add broth, and bring to a boil. Add barley and next 3 ingredients; stir well. Cover, reduce heat, and simmer 15 to 17 minutes or until barley is tender. Stir in peas; remove from heat. Cover and let stand 5 minutes.