Confetti Barley Pilaf

• 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

1. Heat oil in a medium saucepan over medium-high heat. Add bell pepper, carrot, and onion; saute 5 minutes or until onion is almost tender. Add barley; saute 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.

olive oil, yellow bell pepper, carrot, red onion, barley, salt, chicken broth, bay leaf, thyme, tomato, slivered almonds, parsley, freshly ground black pepper

Taken from www.myrecipes.com/recipe/confetti-barley-pilaf (may not work)