Toasted Barley with Mixed Vegetables
Betty Crocker's New Choices Cookbook, p. 128
"Toasting the barley in the skillet brings out its nutty flavor, and it combines nicely with the onion, mushroom and green pepper for a different texture, as well as added nutrition."
1/2 cup uncooked pearl barley
1/2 cup chopped red onion (about 1/2 medium)
1/4 cup sliced mushrooms
1/4 cup sliced carrot
1/4 cup chopped green bell pepper
1 tbsp chopped fresh or 2 tsp dried dill weed
1/4 tsp salt
1/4 tsp pepper
1 can (14.5 oz) chicken broth
1/4 cup chopped green onions (2 to 3 medium)
Spray 10" nonstick skillet with nonstick cooking spray. Cook barley in skillet over medium heat 8 minutes, stirring constantly, unitl light brown. Stir in remaining ingredients except green onions. Heat to boiling; reduce heat. Cover and simmer about 50 minutes or until vegetables are tender. Sprinkle with green onions. 6 servings.
LYNDA SAYS: Actually, you want to double that if you really want six servings. We made it with the mushrooms on the side, as I dislike their texture and Michael keeps whimpering when I omit 'em when I cook, so we added compensatory quantities of the other veggies for my fellow mushroom-haters. Regardless, it was really tasty.