Barley Pilaf With Chickpeas And Artichoke Hearts Recipe

Ingredients for Barley Pilaf With Chickpeas And Artichoke Hearts

• Warm Water
• Quick Cooking Barley
• 1 teaspoon salt
• Pesto Sauce
• 1/2 cup cooked chickpeas, drained
• Fresh Lemon Juice
• Olive Oil
• 2 cloves garlic, minced
• 1/2 cup marinated artichoke hearts, quartered
• Fresh Parmesan Cheese

How to Make Barley Pilaf With Chickpeas And Artichoke Hearts

1. In a medium saucepan, combine 1 cup barley, 2 cups water, and 1 teaspoon salt.
2. Bring to a boil over medium-high heat.
3. Reduce heat to low, cover, and simmer for 18-20 minutes, or until barley is tender and liquid is absorbed.
4. While the barley simmers, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
5. Add 2 cloves minced garlic and 1/2 cup quartered artichoke hearts to the skillet.
6. Sauté for 3-5 minutes, or until artichokes are lightly browned and garlic is fragrant.
7. Stir in 1/4 cup pesto and 1/2 cup cooked, drained chickpeas into the cooked barley.
8. Cook for 1 minute, or until heated through.
9. Stir in 1 tablespoon lemon juice.
10. Divide the barley mixture evenly among 4 bowls.
11. Top each serving with 1/4 of the artichoke mixture.
12. Sprinkle each serving with 2 tablespoons of grated Parmesan cheese.