Barley Pilaf With Roasted Peppers And Snow Peas Recipe

• 1 tsp extra virgin olive oil
• 1/3 c. finely minced celery
• 2 Tbsp. finely minced onion
• 1 1/3 c. vegetable broth
• 2/3 c. uncooked quick-cooking barley
• 1/2 c. (1/2-inch) diagonally cut snow peas
• 6 Tbsp. finely minced Roasted Bell Peppers
• 1/8 tsp black pepper

1. This recipe provides a hearty alternative to rice pilaf and goes well with beef, chicken, or possibly pork.
2. Use a mix of roasted red and yellow peppers for the best appearance.
3. Heat extra virgin olive oil in a medium saucepan over medium-high heat.
4. Add in celery and onion; saute/fry 3 min or possibly till tender.
5. Add in broth; bring to a boil.
6. Stir in barley; cover, reduce heat, and simmer 15 min or possibly till tender.
7. Stir in peas, bell peppers, and black pepper; remove from heat.
8. Cover and let stand 5 min.
9. Yield: 4 servings (serving size:about 2/3 c.).
10. Serves 4

olive oil, celery, onion, vegetable broth, barley, snow peas, roasted bell peppers, black pepper

Taken from cookeatshare.com/recipes/barley-pilaf-with-roasted-peppers-and-snow-peas-79032 (may not work)