INGREDIENTS

INSTRUCTIONS

Barley, a grain originating in the Middle East, is commonly added to
soups. In this recipe, however, pearly barley is used to make a
pilaf. For a fluffy texture, avoid stirring the barley while it
simmers, so that less of the surface starch dissolved in the cooking
liquid. 15 mins Prep; 35 mins cooking.
1. In a large frying pan over medium heat, heat the olive oil. Add the
onion and bell pepper and saute until wilted about 4 minutes.
2. Add the barley and pepper and saute for 3 minutes.
3. Stir in the broth and water and bring to a boil. Reduce heat to
low, cover, and simmer until th barley is tender and the liquid is
absorbed, about 25 minutes.
4. Spread almonds in a heavy-bottomed skillet in a single layer. Put
the pan over low heat and cook stirring (or shaking) constantly until
the nuts are a golden color and give off a noticeable toasty aroma,
from 3 to 5 minutes.
5. To serve, transfer to a bowl and garnish with the slivered almonds.
EACH: 143 cals, 19% cff (3g fat) 25g carbs (5g fiber).
You will need: 1 small onion, 1 small green bell pepper, canned
vegetable broth or equivalent, 6-oz barley, 5/8-oz almonds.
*Page 100. Edited by kitpath@earthlink.net 3/99
Recipe by: Adapted: see Mayo Clinic Williams-Sonoma Cookbook (1998)*
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Mar
05, 1999, converted by MM_Buster v2.0l.

A Message from our Provider:

“Been taken for granted? Imagine how God feels”