Barley, Bell Pepper And Almond Pilaf Recipe

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   Barley, a grain originating in the Middle East, is commonly added to soups.

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   In this recipe, however, pearly barley is used to make a pilaf.

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   For a fluffy texture, avoid stirring the barley while it simmers, so which less of the surface starch dissolved in the cooking liquid.

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   15 mins Prep; 35 mins cooking.

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   1.

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   In a large frying pan over medium heat, heat the extra virgin olive oil.

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   Add in the onion and bell pepper and saute/fry till wilted about 4 min.

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   2.

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   Add in the barley and pepper and saute/fry for 3 min.

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    3.

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    Stir in the broth and water and bring to a boil.

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    Reduce heat to low, cover, and simmer till th barley is tender and the liquid is absorbed, about 25 min.

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    4.

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    Spread almonds in a heavy-bottomed skillet in a single layer.

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    Put the pan over low heat and cook stirring (or possibly shaking) constantly till the nuts are a golden brown color and give off a noticeable toasty aroma, from 3 to 5 min.

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    5.

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    To serve, transfer to a bowl and garnish with the slivered almonds.

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    You will need: 1 small onion, 1 small green bell pepper, canned vegetable broth or possibly equivalent, 6-ounce barley, 5/8-ounce almonds.

* Per serving · 4 servings · Values may vary.