Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Barley Pilaf with Peas
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- #12454
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1/2 cup chopped onion
1 clove garlic, minced
1 tablespoon vegetable oil
1 can (14.5 ounce size) reduced sodium chicken broth
1 1/4 cup water
2/3 cup medium barley
1 tablespoon lite soy sauce (optional)
10 ounces frozen peas
directions
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.
cook's notes
To use quick-cooking 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.
added by
recipeway
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
reviews & comments
This recipe was easy to prepare . I was happy with the outcome. very filling great for a small lunch alone or as a side dish.