Black-eyed peas and barley pilaf

Yield: 4 servings

Measure Ingredient
2 cups Frozen peas, thawed
¾ cup Quick cooking barley
¼ cup Chopped fresh parsley
¼ cup Chopped onion
1 teaspoon Dried thyme leaves
½ teaspoon Salt
15 ounces Can black eyed peas, drained and rinsed
14½ ounce Can vegetable broth

Combine all ingredients in large skillet or saucepan. Bring to a boil.

Reduce heat; cover and simmer 15-20 minutes or until barley is tender.

Per serving: 250 cal., 12g pro., 47g carb., 7g fiber., 2g fat, 0mg chol., 740mg sod., 470mg pot., 3 starch, and ½ lean meat exchanges.

Fast and Healthy Jan/Feb 95 Typed by Carolyn Shaw 1-95.

Submitted By CAROLYN SHAW On 01-13-95

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