Free Recipe Barley, Bell Pepper And Almond Pilaf
Recipe Type: L Recipes
Recipe Preparation: boil
Cooking Ingredients for Barley, Bell Pepper And Almond Pilaf Recipe
2 ts Olive oil
1/3 c Chopped onions
2/3 c Chopped green bell pepper
1 c Pearl barley
1/4 ts Ground black pepper
1 c Lowfat vegetable broth
2 c Water
2 tb Blanched almonds; slivered
Barley, Bell Pepper And Almond Pilaf Preparation
Barley, a grain originating in the Middle East, is commonly added to soups. In this recipe, however, pearly barley is used to make a pilaf. For a fluffy texture, avoid stirring the barley while it simmers, so that less of the surface starch dissolved in the cooking liquid. 15 mins Prep; 35 mins cooking. 1. In a large frying pan over medium heat, heat the olive oil. Add the onion and bell pepper and saute until wilted about 4 minutes. 2. Add the barley and pepper and saute for 3 minutes. 3. Stir in the broth and water and bring to a boil. Reduce heat to low, cover, and simmer until th barley is tender and the liquid is absorbed, about 25 minutes. 4. Spread almonds in a heavy-bottomed skillet in a single layer. Put the pan over low heat and cook stirring (or shaking) constantly until the nuts are a golden color and give off a noticeable toasty aroma, from 3 to 5 minutes. 5. To serve, transfer to a bowl and garnish with the slivered almonds. EACH: 143 cals, 19% cff (3g fat) 25g carbs (5g fiber). You will need: 1 small onion, 1 small green bell pepper, canned vegetable broth or equivalent, 6-oz barley, 5/8-oz almonds. *Page 100. Edited by kitpath@earthlink.net 3/99 Recipe by: Adapted: see Mayo Clinic Williams-Sonoma Cookbook (1998)* Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Mar 05, 1999, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
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