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Receta Barley, Bell Pepper And Almond Pilaf
by Global Cookbook

Barley, Bell Pepper And Almond Pilaf
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Ingredientes

  • 2 tsp extra virgin olive oil
  • 1/3 c. minced onions
  • 2/3 c. minced green bell pepper
  • 1 c. pearl barley
  • 1/4 tsp grnd black pepper
  • 1 c. lowfat vegetable broth
  • 2 c. water
  • 2 Tbsp. blanched almonds slivered

Direcciones

  1. 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 which less of the surface starch dissolved in the cooking liquid. 15 mins Prep; 35 mins cooking.
  2. In a large frying pan over medium heat, heat the extra virgin olive oil. Add in the onion and bell pepper and saute/fry till wilted about 4 min.
  3. Add in the barley and pepper and saute/fry for 3 min.
  4. Stir in the broth and water and bring to a boil. Reduce heat to low, cover, and simmer till th barley is tender and the liquid is absorbed, about 25 min.
  5. Spread almonds in a heavy-bottomed skillet in a single layer. Put the pan over low heat and cook stirring (or possibly shaking) constantly till the nuts are a golden brown color and give off a noticeable toasty aroma, from 3 to 5 min.
  6. To serve, transfer to a bowl and garnish with the slivered almonds.
  7. You will need: 1 small onion, 1 small green bell pepper, canned vegetable broth or possibly equivalent, 6-ounce barley, 5/8-ounce almonds.