barley pilaf with roasted peppers and snow peas
 
1 tsp  olive oil
1/3 cup  finely chopped celery
2 Tbsp  finely chopped onion
1-1/3 cup  vegetable broth
2/3 cup  uncooked quick-cooking barley
1/2 cup  (1/2-inch) diagonally cut snow peas
6 Tbsp  finely chopped roasted bell peppers
1/8 tsp  black pepper
 
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. 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. stir in peas, bell peppers, and black pepper; remove from 
heat. cover and let stand 5 minutes. yield: 4 servings (serving size: 
about 2/3 cup). 
 
serves 4 
 
calories 113 (17% from fat); fat 2.1g (sat 0.3g, mono 0.9g, poly 0.4g); 
protein 3.9g; carb 22.2g; fiber 3.4g; chol 0mg; iron 0.9mg; sodium 344mg; 
calc 19mg 
 
 
 
 
(ID: 78822) Mirror: rec.food.recipes: Wed, Jun 4, 2003


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