Barley Pilaf

65 min · Serves 8

Based on a recipe from Montana State University Extension Service, via USDA MyPlate Kitchen

What goes in

• 14.8 mlvegetable oil
• 1 cuponion, chopped
• ½ cupcelery, chopped
• ½ cupbell pepper, chopped (optional)
• 1 cupmushrooms, sliced
• 1 cuppearl barley, uncooked
• 4.9 mllow-sodium bouillon
• 2½ cupswater

How to cook it

1. Heat the vegetable oil in a medium pan over medium heat.
2. Add the onion and celery to the pan and cook, stirring frequently, until the onion is soft.
3. Stir in the bell pepper, mushrooms, and pearl barley.
4. Pour in the water and add the bouillon, stirring until the bouillon has dissolved.
5. Bring the mixture to a boil, then reduce the heat to low and cover the pan.
6. Simmer for 50 to 60 minutes until the barley is tender and all the liquid has been absorbed.

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