Spicy Barley Pilaf Recipe
Ingredients
| 2 tablespoons reduced-calorie tub margarine | ||
| Onion | 1/4 Cup (16 tbs), chopped | |
| Carrot | 1/4 Cup (16 tbs), diced | |
| 4 1/2 ounces quick-cooking barley | ||
| Sodium chicken broth | 1 1/2 Cup (16 tbs) | |
| Sliced mushrooms | 1 Cup (16 tbs), drained | |
| Parsley flakes | 2 Tablespoon | |
| Ground black pepper | 1/4 Teaspoon | |
Directions
1. Preheat oven to 350°F.
2. In medium nonstick skillet, melt margarine; add onion and carrot. Cook over medium heat 2 minutes, until onion is translucent. Add barley, stirring to coat.
3. Transfer barley mixture to 2-quart casserole; stir in remaining ingredients. Cover and bake until liquid is absorbed, about 15 minutes. Let stand 2 minutes.
2. In medium nonstick skillet, melt margarine; add onion and carrot. Cook over medium heat 2 minutes, until onion is translucent. Add barley, stirring to coat.
3. Transfer barley mixture to 2-quart casserole; stir in remaining ingredients. Cover and bake until liquid is absorbed, about 15 minutes. Let stand 2 minutes.
Chef
