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Barley Pilaf with Roasted Peppers and Snow Peas

Source of Recipe


Cooking Light-8/02






List of 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
  






Instructions



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 pepper and black pepper; remove from heat. Cover and let stand 5 minutes.
   
   
3. Yield: 4 servings (serving size: about 2/3 cup). 113 cal, 2.1g fat, 3.9g pro, 22.2g carb, 3.4g fiber, 0mg chol, 0.9mg iron, 344mg sod, 19mg calc.