Diabetes: Barley Pilaf

A side dish that can also masquerade as a stuffing!

Barley Pilaf

1 tbsp vegetable oil
1 cup fresh chopped onion
1/2 cup fresh chopped celery
1/2 cup chopped red bell peppers, or green (optional)
1 cup fresh mushrooms, sliced (or 1 4 ounce can, drained)
1 cup Barley, pearl
2 1/2 cup water
1 Bouillon, beef, powdered, cube, or chicken (or 1 tsp bouillon granules)

Barley Pilaf

Directions

Place a medium pan over medium heat; add vegetable oil, onion, and celery. Cook, stirring often until onion is soft.
Add bell pepper (if using), mushrooms and pearl barley. Stir well.
Add water and bouillon and stir to dissolve bouillon. Bring to a boil, lower heat and cover pan.
Cook for 50 to 60 minutes or until barley is tender and liquid is absorbed.

This can be used as a side dish, as a stuffing for pork chops or chicken, or by adding 2 cups of any chopped, cooked meat during the last 15 minutes of cooking, as a main dish. You may also use quick-cooking barley: reduce water to 2 cups and cook 10 to 15 minutes.