Pepper Plenty Barley Pilaf
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving, about: | - |
| cal | 176 |
| pro | 3 g |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 34 g |
| fibre | 4 g |
| chol | 3 mg |
| sodium | 421 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 14 |
| vit A | 14 |
| vit C | 130 |
| folate | 15 |
Moist and risotto-like, this pepper-packed side dish is suitable for any occasion. Stir in some black or kidney beans for a complete protein vegetarian main dish.
Ingredients
Preparation
In saucepan, heat oil with butter over medium heat; cook onion, garlic and mushrooms, stirring occasionally, for 5 minutes or until softened.
Add red, yellow and green peppers, thyme, salt, pepper and hot pepper flakes; cook, stirring, for 3 to 5 minutes or until liquid is evaporated. Add barley; cook, stirring, for 1 minute.
Add stock; bring to boil. Reduce heat to low; cover and simmer for about 50 minutes or until barley is tender and most of the liquid is absorbed. Let stand, covered, for 5 minutes.
Serve sprinkled with green onion.
Source : © CanadianLiving.com
- Keywords : Vegetarian; Sides; Barley; Vegetable broth/stock; Boil; Simmer; Onions; Mushrooms;
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