Black-Eyed Peas & Barley Pilaf
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
green peas
frozen, thawed |
|
| ¾ | cup |
pearl barley
quick cooking |
|
| ¼ | cup |
parsley leaves
chopped |
|
| ¼ | cup |
onions
chopped |
|
| 1 | teaspoon |
thyme
|
*
|
| ½ | teaspoon |
salt
|
|
| 15 | ounces |
black-eyed peas
cooked |
|
| 14 ½ | ounces |
vegetable stock
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
green peas
frozen, thawed |
|
| 177 | ml |
pearl barley
quick cooking |
|
| 59 | ml |
parsley leaves
chopped |
|
| 59 | ml |
onions
chopped |
|
| 5 | ml |
thyme
|
*
|
| 2.5 | ml |
salt
|
|
| 433.5 | ml/g |
black-eyed peas
cooked |
|
| 419.1 | ml/g |
vegetable stock
|
|
Directions
Combine all ingredients in large skillet or saucepan.
Bring to a boil.
Reduce heat; cover and simmer 15 to 20 minutes or until barley is tender.
