Bits of vegetables and herbs add specks of festive color to this hearty pilaf. To save time, toast the almonds while you chop the vegetables and parsley.
1 tablespoon olive oil
1/2 cup chopped yellow bell pepper
1/2 cup chopped carrot
1/2 cup chopped red onion
1 cup uncooked quick-cooking barley
1/2 teaspoon salt
1 (14-ounce) can fat-free, less-sodium chicken broth
1 small bay leaf
1 fresh thyme sprig
1/2 cup chopped tomato
1/3 cup slivered almonds, toasted
1/4 cup chopped fresh parsley
1/8 teaspoon freshly ground black pepper
How to Make It
Heat oil in a medium saucepan over medium-high heat. Add bell pepper, carrot, and onion; sauté 5 minutes or until onion is almost tender. Add barley; sauté 1 minute. Add salt, broth, bay leaf, and thyme sprig. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until barley is tender and liquid is absorbed. Discard bay leaf and thyme sprig. Remove from heat; stir in tomato and next 3 ingredients.