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Location: Texas, United States

Friday, April 27, 2007

Barley Pilaf with Artichoke Hearts

2 cups warm water
1 cup uncooked quick-cooking barley
¼ tsp salt
1 Tbsp olive oil
1 (14-oz) can quartered artichoke hearts, drained and rinsed
1 tsp bottled minced garlic
2 Tbsp commercial pesto (I use reduced fat)
1 Tbsp lemon juice
1 (15-oz) can chickpeas, drained and rinsed
½ cup (2 oz) grated Parmesan cheese

Combine the first 3 ingredients in a medium saucepan. Bring to a boil; cook 3 minutes. Cover, reduce heat, and simmer 8 minutes or until tender. While barley cooks, heat the oil in a large nonstick skillet over medium-high heat; add artichokes and garlic. Saute 3 minutes, stirring frequently. Stir pesto, lemon juice, and chickpeas into the cooked barley. Serve artichoke mixture over barley; top with cheese. Makes 4 main-dish; probably 6-8 side dish servings.



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