1/2 med. onion, chopped
1 celery ribs, chopped
1 clove garlic, minced
1 medium red bell pepper, diced
1 cup pearl barley
2 teaspoons low-sodium instant chicken bouillon granules
2 cups water
1/4 teaspoon thyme
3 teaspoons canola oil
1/4 teaspoon salt
Freshly ground pepper, to taste
Balsamic vinegar (optional)

Heat oil in a large heavy pot over medium heat. Add onion and celery and cook, stirring often, until softened, 2 to 3 minutes. Add barley, garlic, red pepper, thyme and cook, stirring, for 30 to 60 seconds. Pour in water (2 cups if using quick-cooking barley, 4 cups if using pearl barley) add oxo and bring to a simmer. Cover and simmer over low heat until the barley is tender and the liquid has been absorbed, 10 to 12 minutes for quick-cooking barley or about 45 minutes for pearl barley. Season with balsamic vinegar, salt and pepper.

Serving Size: makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user MILLIEBEAN.

 

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