| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | c | Canned low sodium chicken broh; undiluted |
| 2/3 | c | Quick cooking barley; uncooked |
| 1 | c | Frozen English peas; thawed and drained |
| 2/3 | c | Cubed sweet red pepper |
| 3 | tb | Italian dressing |
| 1 | Green onion; sliced diagonally | |
| 1/4 | ts | Dried shole basil |
| 1/8 | ts | Ground white pepper |
| Red leaf lettuce |
INSTRUCTIONS
Bring chicken broth to a boil in a saucepan; reduce heat to low and stir in barley. Cover and cook 10 minutes or until barley is tender and liquid is absorbed. Remove from heat; add peas and next 5 ingrediants. Toss gently; cover and chill. Yield 6 servings 115 calories per 1/2 c. Posted to JEWISH-FOOD digest by "Aylesworth" <maylesworth@email.msn.com> on Apr 28, 1998
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”