Barley-Roasted Pepper Pilaf
In the never-ending search for interesting side dishes, I put together several recipes to come up with this pilaf. It is good
either warm or cold, and keeps well for a few days.
Ingredients:
- 1 T. olive oil
- 1/2 cup finely chopped yellow or white onion
- 3/4 cup medium or fine pearl barley
- 2 cups vegetable or chicken broth
- 1 bay leaf
- 1 carrot, peeled and finely chopped
- 1 roasted red pepper (if you cannot find these already prepared in a jar, roast one under the broiler or on the grill,
place in a brown paper bag until cool, and then peel and seed)
- 1 tsp. lemon juice
- salt and freshly ground pepper to taste
Warm the oil in a 10 inch heavy skillet (with lid). Add onion and cook until the onion is translucent. Add barley and cook,
while stirring, until the barley is beginning to color, about 2 minutes. Add the remaining ingredients. Bring to a boil while
stirring, and then reduce temperature to low, simmering and covered for about 20-25 minutes. Discard the bay leaf and serve immediately
or when just warm or even cool.
Serves 8.