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Ingredientes
- 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
Direcciones
- This recipe provides a hearty alternative to rice pilaf and goes well with beef, chicken, or possibly pork. Use a mix of roasted red and yellow peppers for the best appearance. Heat extra virgin olive oil in a medium saucepan over medium-high heat. Add in celery and onion; saute/fry 3 min or possibly till tender. Add in broth; bring to a boil. Stir in barley; cover, reduce heat, and simmer 15 min or possibly till tender. Stir in peas, bell peppers, and black pepper; remove from heat. Cover and let stand 5 min.
- Yield: 4 servings (serving size:about 2/3 c.).
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 136g | |
| Recipe makes 4 servings | |
| Calories 137 | |
| Calories from Fat 14 | 10% |
| Total Fat 1.55g | 2% |
| Saturated Fat 0.25g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 323mg | 13% |
| Potassium 140mg | 4% |
| Total Carbs 28.12g | 7% |
| Dietary Fiber 5.6g | 19% |
| Sugars 1.54g | 1% |
| Protein 3.51g | 6% |
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