Rating: 3 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0

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.

Recipe by Cooking Light August 2002

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Karry Hosford

Recipe Summary

Yield:
4 servings (serving size: about 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Stir in peas, bell peppers, and black pepper; remove from heat. Cover and let stand 5 minutes.

Nutrition Facts

113 calories; calories from fat 17%; fat 2.1g; saturated fat 0.3g; mono fat 0.9g; poly fat 0.4g; protein 3.9g; carbohydrates 22.2g; fiber 3.4g; cholesterol 0mg; iron 0.9mg; sodium 344mg; calcium 19mg.
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