Alternative Side Dish

Barley Pilaf with Chickpeas and Artichoke Hearts
Cooking Light

Time: 20 minutes
Servings: 4

Ingredients:

2 cups warm water
1 cup uncooked quick-cooking barley
1/4 tsp salt
2 Tlb commercial pesto
1 (15 oz) can chickpeas (or you can substitute cannellini beans if you wish)
1 Tlb fresh lemon juice
1 Tlb olive oil
1 tsp bottled minced garlic
1 (14 oz) can quartered artichoke hearts, drained and rinsed
1/2 cup (2 oz) pre-shredded fresh Parmesan cheese

Directions:

Combine the first 2 ingredients in a medium saucepan. Bring to a boil; cook 3 minutes. Cover, reduce heat, and simmer 8 minutes or until barely is tender and liquid is absorbed. Stir in pesto and chickpeas; cook 1 minute or until thoroughly heated. Stir in lemon juice.

While barley cooks, heat the oil in a large nonstick skillet over medium-high heat. Add garlic and artichokes; saute 3 minutes or until lightly browned.

Place 1 cup barley mixture into each of the 4 bowls, and then top each serving with 1/4 cup artichoke mixture. Sprinkle each serving with 2 Tlb of cheese. (I mixed the artichokes in and served it family style with cheese on the side so people could use it as wanted.)