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Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 10 |
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Forget the potatoes and rice, and consider this change-of-pace dinner accompaniment from Shirley Doyle. The Mt. Prospect, Illinois reader relies on wholesome barley for the heart-smart dish that complements most any main course. Ingredients:
3 medium sweet red or green peppers, chopped |
4 cups sliced fresh mushrooms |
2 medium onions, chopped |
2 tablespoons butter |
2 cups reduced-sodium chicken broth or vegetable broth |
1-1/2 cups medium pearl barley |
1/8 teaspoon pepper |
Directions:
1. In a large nonstick skillet, saute the peppers, mushrooms and onions in butter for 8-10 minutes or until tender. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Stir in the broth, barley and pepper.
2. Cover and bake at 350° for 50 minutes. Uncover; bake 5-10 minutes longer or until barley is tender and liquid is absorbed. Yield: 10 servings.
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