Contributed By: EatingWell
EatingWell, Photo by Ken Burris
Traditionally made with rice, this classic Southern dish gets great toothsome texture here from quick-cooking barley instead. Serve with a green salad.
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Total Preparation Time: 15 to 30 minutes
Ingredients: Rice, Pasta & Bread
Vegetables
Actual Cooking Time: 45 minutes
Number of Servings: 4
Origin: American
Special Features: Vegetarian
Meal Type: Entree
Ingredients
1 tablespoon Extra-virgin olive oil
1 Medium onion, chopped
1 Small red bell pepper, chopped
2 stalks Celery, chopped
2 cloves Garlic, minced
1 14-ounce Can vegetable broth
1 cup Quick-cooking barley
1 tablespoon Chopped fresh thyme or 1 teaspoon dried
2 teaspoons Lemon juice
One-quarter teaspoon crushed red pepper
One-quarter teaspoon salt
2 15-ounce Cans black-eyed peas, rinsed
Preparation
Heat oil in a large nonstick skillet over medium heat. Add onion, bell pepper and celery. Cook until the vegetables soften, 3 to 4 minutes.
Add garlic and cook 1 minute. Add broth, barley, thyme, lemon juice, crushed red pepper and salt; bring to a boil.
Reduce heat, cover and simmer until the barley is done, 15 to 20 minutes.
Remove from the heat and stir in black-eyed peas.
Cover and let stand for 5 minutes. Serve hot.
Cook's Notes
Nutrition Information
Calories: 320
;
Total Fat: 5
;
Saturated Fat: 1
;
Carbohydrates: 58
;
Sodium: 677
;
Fiber: 11