Black-Eyed Peas and Barley Pilaf

Ingredients:
  • 2 cup Frozen peas, thawed
  • 3/4 cup Quick cooking barley
  • 1/4 cup Parsley, chopped
  • 1/4 cup Onion, chopped
  • 1 tsp Thyme
  • 1/2 tsp Salt
  • 15 oz. Black eyed peas, cooked
  • 14-1/2 oz. Vegetable broth
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Preparation:

Combine all ingredients in large skillet or saucepan. Bring to a boil. Reduce heat; cover and simmer 15-20 minutes or until barley is tender.

Servings:
Source: John Weber
Submitted by: Recipe Group Member
Date: Mar 21, 1998