Barley Risotto with Wild Mushrooms
Wild About Barley
Barley-Stuffed Tomatoes
Barley-Stuffed Squash
Barley Mushroom Pilaf
Country Corn and Barley Relish


Angel Barley Pilaf

4 teaspoons olive oil, divided
1-1/2 cups chopped red bell pepper
1/2 cup chopped onion
1 teaspoon fennel seeds
1 teaspoon dried basil leaves, crushed
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 angel hair pasta nests, crumbled
2-1/4 cups low-sodium beef broth
3/4 cup pearl barley

Heat 2 teaspoons olive oil in 4-quart saucepan over medium heat. Add bell pepper and onion; sauté for 4 minutes, stirring occasionally. Mix in fennel seeds, basil, salt and pepper. Cook 2 minutes longer. Remove mixture from pan; set aside. Heat remaining 2 teaspoons olive oil in same pan over medium heat. Add crumbled angel hair pasta and sauté until lightly browned. Stir in broth, barley and half of the cooked vegetable mixture. Bring to a boil. Reduce heat to low, cover and cook 40 to 45 minutes or until barley is tender and liquid is absorbed. Stir in remaining vegetable mixture and continue to cook until warmed through. Makes 4 servings.

Per serving: 251 calories, 9g protein, 42g carbohydrate, 6g fat, 8g fiber, 0 cholesterol, 373mg sodium.