Ingredients for Barley Pilaf With Chickpeas And Artichoke Hearts
- 2 cups warm water
- 1 cup quick cooking barley
- 1 teaspoon salt
- 1/4 cup pesto
- 1/2 cup cooked chickpeas, drained
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 cup quartered artichoke hearts, canned or frozen and thawed
- 8 tablespoons grated fresh Parmesan cheese
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How to Make Barley Pilaf With Chickpeas And Artichoke Hearts
- In a medium saucepan, combine 1 cup barley, 2 cups water, and 1 teaspoon salt.
- Bring to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 18-20 minutes, or until barley is tender and liquid is absorbed.
- While the barley simmers, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
- Add 2 cloves minced garlic and 1/2 cup quartered artichoke hearts to the skillet.
- Sauté for 3-5 minutes, or until artichokes are lightly browned and garlic is fragrant.
- Stir in 1/4 cup pesto and 1/2 cup cooked, drained chickpeas into the cooked barley.
- Cook for 1 minute, or until heated through.
- Stir in 1 tablespoon lemon juice.
- Divide the barley mixture evenly among 4 bowls.
- Top each serving with 1/4 of the artichoke mixture.
- Sprinkle each serving with 2 tablespoons of grated Parmesan cheese.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
6g
Fat
15g
Carbs
23g
