Thursday, August 23, 2012

Barley Pilaf with Roasted Peppers and Snow Peas

As promised, here's the first in a string of recipes that will put my Roasted Bell Peppers to use. For the prettiest version, I used a mix of red and yellow bell peppers. Heartier than a rice pilaf, this is a great way to add more fiber into your diet.

  • 1 teaspoon olive oil
  • 1/3 cup finely chopped celery
  • 2 tablespoons finely chopped onion
  • 1 and 1/3 cups vegetable broth
  • 2/3 cup uncooked quick-cooking barley
  • 1/2 cup (1/2-inch) diagonally cut snow peas
  • 6 tablespoons finely chopped red and yellow Roasted Bell Peppers
  • 1/8 teaspoon black pepper
1. Heat the olive oil in a saucepan over medium-high heat. Add the celery and onion, and saute for 3 minutes. 

2. Add the vegetable broth; bring to a boil.  Stir in the barley.  Cover, reduce heat, and simmer for 15 minutes - the barley should be tender.

3. Stir in the snow peas, Roasted Bell Peppers, and black pepper.  Remove from heat, cover, and let stand for 5 minutes.

Make this a side dish to any vegan protein - whether tempeh, tofu, or mock meats like Gardein beef or chicken, or Match pork.

You can also double the suggested serving size below to make this your main dish.

Nutrition Info:
4 servings (about 2/3 cup), Calories 113 

Tasting Notes:
Super easy but with great flavor from the aromatics and the bell peppers. The snow peas felt out of place, so although still good, I would replace them with another green veggie next time. I also would amp up the flavor by stirring in chopped, toasted walnuts, a swirl of sherry vinegar, or perhaps even vegan Parmesan sprinkles on top. Still, very all-purpose and great for weeknights.


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