Karry Hosford
Yield
4 servings (serving size: about 2/3 cup)

This recipe provides a hearty alternative to rice pilaf and goes well with beef, chicken, or pork. Use a mix of roasted red and yellow peppers for the best appearance.

How to Make It

Step 1

Heat olive oil in a medium saucepan over medium-high heat. Add celery and onion; sauté 3 minutes or until tender. Add broth; bring to a boil. Stir in barley; cover, reduce heat, and simmer 15 minutes or until tender.

Step 2

Stir in peas, bell peppers, and black pepper; remove from heat. Cover and let stand 5 minutes.

Ratings & Reviews

rstarrlemaitre's Review

rstarrlemaitre
August 23, 2012
Very simple and easy. The snow peas felt slightly out of place but were good. I'd amp it up by stirring in chopped toasted walnuts, a swirl of sherry vinegar, and maybe some Parmesan cheese on top.