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Post by Tia on May 30, 2005 12:21:04 GMT -5
Barley Pepper & Almond Pilaf
2 tsp olive oil 1 small onion -- chopped 1 small green bell pepper -- chopped 1 cup pearl barley 1/4 tsp ground pepper 1 cup low sodium chicken broth 2 cups water 2 Tbsp slivered almonds -- toasted
In a large frying pan over medium heat, heat the olive oil. Add the onion & bell pepper and saute until wilted, about 4 minutes. Add the barley & pepper and saute for 3 minutes. Stir in the broth & water and bring to a boil.
Reduce heat to low, cover and simmer until the barley is tender and the liquid is absorbed, about 25 minutes. To serve, transfer to a bowl and garnish w/ slivered almonds.
This recipe yields 6 servings (serving size about 1/2 cup). WW Points calculated at 3.
Per Serving (excluding unknown items): 169 Calories; 4g Fat (18.2% calories from fat); 6g Protein; 30g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 93mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.
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