Black-eyed Peas And Barley Pilaf

The sure test of the quality of any supposed change of heart will be found in its permanent effects. Whatever, therefore, may have been our inward experience, whatever joy or sorrow we may have felt, unless we bring forth fruits meet for repentance, our experience will profit us nothing. Repentance is incomplete unless it leads to confession and restitution in cases of injury; unless it causes us to forsake not merely outward sins, which others notice, but those which lie concealed in the heart; unless it makes us choose the service of God and live not for ourselves but for Him. There is no duty, which is either more obvious in itself, or more frequently asserted in the Word of God, than that of repentance.

Charles Hodge

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegetarian	Low-fat, Main dish, Vegetarian	4	Servings

INGREDIENTS

2	c	Frozen peas, thawed
3/4	c	Quick cooking barley
1/4	c	Parsley, chopped
1/4	c	Onion, chopped
1	t	Thyme
1/2	t	Salt
15	oz	Black eyed peas, cooked
14 1/2	oz	Vegetable broth

INSTRUCTIONS

Combine all ingredients in large skillet or saucepan. Bring to a boil.
Reduce heat; cover and simmer 15-20 minutes or until barley is tender.
Posted to MM-Recipes Digest  by "John Weber" <hdbrer@ibm.net> on Mar
21, 98

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 126 Calories From Fat: 17 Total Fat: 1.9g Cholesterol: 1mg Sodium: 1045mg Potassium: 302.1mg Carbohydrates: 21.5g Fiber: 4.8g Sugar: 3.8g Protein: 6.2g