Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!news.svpal.org!test-hog.berkeley.edu!feeder.via.net!206.86.34.12.MISMATCH!nuq-peer.news.verio.net!news.verio.net!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!not-for-mail From: "Dancer^" Newsgroups: rec.food.recipes Subject: Barley Pilaf with Peas Followup-To: rec.food.cooking Date: 12 Mar 2000 13:05:44 GMT Organization: attcanada.net Lines: 29 Approved: phill@rt66.com Message-ID: <023e01a91e5d$28f893c0$21a8c28e@appachee> Reply-To: "Dancer^" NNTP-Posting-Host: inago.swcp.com Originator: recipes@swcp.com (Patricia Hill) Xref: swen.emba.uvm.edu rec.food.recipes:40377 Barley Pilaf with Peas 1/2 cup chopped onion 1 clove garlic, minced 1 Tbsp vegetable oil 1 can (14 1/2 oz.) reduced sodium chicken broth 1 1/4 cups water 2/3 cup medium Quaker Barley** 1 tbs, soy sauce (optional) 1 pkg, (10 oz.) frozen peas In medium saucepan, cook onion and garlic in oil until onion is tender. Add chicken broth, water, barley and soy sauce; bring to a boil. Reduce heat to low; cover. Simmer 35 minutes; add peas. Continue simmering 10 to 15 minutes or until liquid is absorbed and barley is tender. Makes 8 servings. ** To use Quick Quaker Barley, substitute 1 cup quick barley for medium barley and decrease water to 1 cup. Cook onion and garlic as directed above. Add remaining ingredients; bring to a boil. Reduce heat to low; cover. Simmer 15 to 18 minutes or until liquid is absorbed and barley is tender. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.