Barley Pilaf With Chickpeas and Artichoke Hearts |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Cooking Light. Jan 03 Ingredients:
2 cups warm water |
1 cup uncooked quick-cooking barley |
1/4 teaspoon salt |
2 tablespoons commercial pesto sauce |
1 (15 ounce) can chickpeas, drained and rinsed |
1 tablespoon fresh lemon juice |
1 tablespoon olive oil |
1 teaspoon bottled minced garlic |
1 (14 ounce) can quartered artichoke hearts, drained and rinsed |
1/2 cup preshredded fresh parmesan cheese |
Directions:
1. Combine first 3 ingredients in a medium saucepan. Bring to a boil; cook 3 minutes.
2. Cover, reduce heat, and simmer 8 minutes or until barley is tender and liquid is absorbed.
3. Stir in pesto and chickpeas; cook 1 minute or until thoroughly heated. Stir in lemon juice.
4. While the barley cooks, heat the oil in a large nonstick skillet over medium-high heat. Add garlic and artichokes; sauté 3 minutes or until lightly browned.
5. Place 1 cup barley mixture into each of 4 bowls, and then top each serving with 1/4 cup artichoke mixture. Sprinkle each serving with 2 tablespoons of cheese.
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