Barley Pilaf With Chickpeas And Artichoke Hearts

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 cups warm water
• 1 cup uncooked quick-cooking barley
• 1/4 teaspoon salt
• 2 tablespoons commercial pesto sauce
• 1 (15 ounce) can chickpeas, drained and rinsed
• 1 tablespoon fresh lemon juice
• 1 tablespoon olive oil
• 1 teaspoon bottled minced garlic
• 1 (14 ounce) can quartered artichoke hearts, drained and rinsed
• 1/2 cup preshredded fresh parmesan cheese

Recipe

• 1 combine first 3 ingredients in a medium saucepan. bring to a boil; cook 3 minutes.
• 2 cover, reduce heat, and simmer 8 minutes or until barley is tender and liquid is absorbed.
• 3 stir in pesto and chickpeas; cook 1 minute or until thoroughly heated. stir in lemon juice.
• 4 while the barley cooks, heat the oil in a large nonstick skillet over medium-high heat. add garlic and artichokes; sauté 3 minutes or until lightly browned.
• 5 place 1 cup barley mixture into each of 4 bowls, and then top each serving with 1/4 cup artichoke mixture. sprinkle each serving with 2 tablespoons of cheese.