Angel Barley Pilaf

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Angel Barley Pilaf

4 teaspoons olive oil, divided

1-1/2 cups chopped red bell pepper

1/2 cup chopped onion

1 teaspoon fennel seeds

1 teaspoon dried basil leaves, crushed

1/2 teaspoon salt

1/2 teaspoon ground black pepper

2 angel hair pasta nests, crumbled

2-1/4 cups low-sodium broth

3/4 cup pearl barley

 

 

 

 

Heat 2 teaspoons olive oil in 4-quart saucepan over

medium heat. Add bell pepper and onion; sauté for 4

minutes, stirring occasionally. Mix in fennel seeds,

basil, salt and pepper. Cook 2 minutes longer. Remove

mixture from pan; set aside. Heat remaining 2

teaspoons olive oil in same pan over medium heat. Add

crumbled angel hair pasta and sauté until lightly

browned. Stir in broth, barley and half of the cooked

vegetable mixture. Bring to a boil. Reduce heat to

low, cover and cook 40 to 45 minutes or until barley

is tender and liquid is absorbed. Stir in remaining

vegetable mixture and continue to cook until warmed

through.

 

Makes 4 servings.

 

Source: Barley Foods

Formatted by Chupa Babi: 10.15.07

 

Per serving: 251 calories, 9g protein, 42g

carbohydrate, 6g fat, 8g fiber, 0 cholesterol, 373mg

sodium

 

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