Barley and ?Meatballs?

• 1 cup uncooked quick-cooking barley
• 2 to 3 Tbs. vegetable oil
• 1 13.75-oz. can roasted red peppers
• 9 oz. vegetarian meatballs
• 8 oz. sliced mushrooms
• Salt and freshly ground black pepper to taste
• 1/2 cup snipped parsley for garnish

1. Cook barley according to package directions.
2. Meanwhile, heat oil in a large skillet over medium heat.
3. Cut peppers into long strips, and add to skillet with meatballs and mushrooms.
4. Saut8E mixture for 5 minutes, and season with salt and pepper.
5. Stir in cooked barley, and saut8E for 2 or 3 minutes more, adding 2 or 3 tablespoons water to prevent sticking if needed.
6. To serve, remove from heat, and spoon mixture onto individual plates.
7. Garnish each serving with parsley.

barley, vegetable oil, red peppers, vegetarian meatballs, mushrooms, salt, parsley

Taken from www.vegetariantimes.com/recipe/barley-and-meatballs/ (may not work)