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1/2 cup uncooked pearl barley
1/2 cup chopped red onion (about
1/2 medium)
1/4 cup sliced mushrooms
1/4 cup sliced carrot
1/4 cup chopped green bell pepper
1 tablespoon chopped fresh or
2 teaspoons dried dill weed
1/4 teaspoon salt
1/4 teaspoon pepper
1 (14-1/2-ounce) can chicken broth
1/4 cup chopped green onions, (about
2 to
3 medium)
Toasting the barley in the skillet brings out its nutty flavor, and it combines nicely with the onion, mushroom and green pepper for a different texture, as well as added nutrition.
Spray 10-inch nonstick skillet with nonstick cooking spray. Cook barley in skillet over medium heat 8 minutes, stirring constantly, until light brown. Stir in remaining ingredients except green onions. Heat to boiling; reduce heat. Cover and simmer about 50 minutes or until vegetables are tender. Sprinkle with green onions. 6 servings
1/2 cup chopped red onion (about
1/2 medium)
1/4 cup sliced mushrooms
1/4 cup sliced carrot
1/4 cup chopped green bell pepper
1 tablespoon chopped fresh or
2 teaspoons dried dill weed
1/4 teaspoon salt
1/4 teaspoon pepper
1 (14-1/2-ounce) can chicken broth
1/4 cup chopped green onions, (about
2 to
3 medium)
Toasting the barley in the skillet brings out its nutty flavor, and it combines nicely with the onion, mushroom and green pepper for a different texture, as well as added nutrition.
Spray 10-inch nonstick skillet with nonstick cooking spray. Cook barley in skillet over medium heat 8 minutes, stirring constantly, until light brown. Stir in remaining ingredients except green onions. Heat to boiling; reduce heat. Cover and simmer about 50 minutes or until vegetables are tender. Sprinkle with green onions. 6 servings