Barley Pilaf with Roasted Peppers and Snow Peas

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Barley Pilaf with Roasted Peppers and Snow PeasServes 4.This recipe provides a hearty alternative to ricepilaf and goes well with beef, chicken or pork. Use amix of roasted red and yellow peppers for the bestappearance.• 1 tsp. olive oil• 1/3 c. finely chopped celery• 2 tbsp. finely chopped 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 chopped roasted bell peppers (seerecipe)• 1/8 tsp. black pepperHeat olive oil in a medium saucepan over medium-highheat. Add celery and onion; saute 3 minutes or untiltender. Add broth; bring to a boil. Stir in barley;cover, reduce heat, and simmer 15 minutes or untiltender.Stir in peas, bell peppers and black pepper; removefrom heat. Cover and let stand 5 minutes. Home Cooking Friends

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