Barley pilaf with peas
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Chopped onion |
| 1 | Garlic clove; minced | |
| 1 | tablespoon | Vegetable oil |
| 14½ | ounce | Reduced sodium chicken broth |
| 1¼ | cup | Water |
| ⅔ | cup | Medium QUAKER Barley* |
| 1 | tablespoon | Lite soy sauce (optional) |
| 10 | ounces | Frozen peas |
Directions
In medium saucepan, cook onion and garlic in oil until onion is tender. Add chicken broth, water, barley and soy sauce; bring to a boil. Reduce heat to low; cover. Simmer 35 minutes; add peas.
Continue simmering 10 to 15 minutes or until liquid is absorbed and barley is tender.
Eight ½-cup servings
*NOTE: To use Quick QUAKER Barley, substitute 1 cup quick barley for medium barley and decrease water to 1 cup. Cook onion and garlic as directed above. Add remaining ingredients; bring to a boil. Reduce heat to low; cover. Simmer 15 to 18 minutes or until liquid is absorbed and barley is tender.
Nutrition Information: ½ cup * Calories 110 * Protein 4g * Carbohydrate 18mg * Fat 2g * Cholesterol 0mg * Dietary Fiber 3g * Sodium 180mg * Percent of Calories from Fat: 19% Exchanges: Starch/Bread 1, Fat ½ Source: Quaker's Best Barley Recipes Copyright 1992 The Quaker Oats Company Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias Submitted By KAREN MINTZIAS On 03-05-95