Barley Pilaf with Roasted Peppers and Snow Peas

(from Lucianolinda’s recipe box)

Source: Southern Living magazine

Serves 4 people

Categories: Vegetables

Ingredients

  • 1 tsp. olive oil
  • 1/3 cup finely chopped celery
  • 2 Tbsp. 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 pes
  • 6 Tbsp. finely chopped roasted bell peppers
  • 1/8 tsp. black pepper

Directions

  1. Heat olive oil in a medium saucepan over medium-high heat. Add celery and onion, saute 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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