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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Course: entree / Number of Servings: 8 |
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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.
Eight 1/2-cup servings
*NOTE: 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.
| Ingredients:
1/2 Cup(s) Chopped onion
1 Garlic clove; minced
1 Tablespoon(s) Large onion, diced
14 1/2 Ounce(s) Reduced sodium chicken broth
1 1/4 Cup(s) Dried Thyme
2/3 Cup(s) Medium QUAKER Barley*
1 Tablespoon(s) Lite soy sauce (optional)
10 Ounce(s) No-salt-added tomatoes |
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