Besides adding a nutty quality to this pilaf, the quick-cooking barley supplies fiber, potassium and phoshorus.
Ingredients
Nonstick cooking spray
3/4
cup chopped onion
3/4
cup chopped celery
3/4
cup sliced fresh mushrooms
1
cup water
3/4
cup sliced yellow summer squash
1/2
cup quick-cooking barley
1/2
cup sliced carrots
1/4
cup chopped fresh parsley
2
teaspoons chopped fresh basil or 1/2 teaspoon dried basil
1/2
teaspoon chicken bouillon granules
1/8
teaspoon black pepper
Coat large skillet with cooking spray. Add onion, celery and mushrooms; cook and stir over medium heat until vegetables are tender.
Stir in water, squash, barley, carrots, parsley, basil, bouillon granules and pepper. Bring to a boil over high heat. Reduce heat to medium-low. Cover and simmer 10 to 12 minutes or until barley and vegetables are tender.
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