Barley Pilaf with Artichoke Hearts

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Serving size:4
Prep Time:
Total Time:
Barley Pilaf with Artichoke Hearts

Ingredients

  • 2 cup warm water
  • 1 cup uncooked quick-cooking barley
  • 1/4 tsp salt
  • 1 tbsp olive oil
  • 1 can (14-ounce) quartered artichoke hearts packed in water, rinsed and drained
  • 1 tsp bottled minced garlic
  • 2 tbsp commercial pesto
  • 1 tbsp lemon juice
  • 1 can (15-ounce) no-salt-added chickpeas (garbanzo beans), rinsed and drained
  • 1/2 cup shaved or grated Parmigiano-Reggiano cheese

Directions

Combine first 3 ingredients in a medium saucepan. Bring to a boil; cook 3 minutes. Cover, reduce heat, and simmer 8 minutes or until tender.

While barley cooks, heat oil in a large nonstick skillet over medium-high heat; add artichokes and garlic. Sauté 3 minutes.

Stir pesto, lemon juice, and chickpeas into cooked barley. Serve artichoke mixture over barley; top with cheese.

Recipe courtesy of Cooking Light: The Complete Quick Cook by Bruce Weinstein and Mark Scarbrough/Oxmoor House, 2011.