Traditionally made with rice, this classic Southern dish gets great toothsome texture here from quick-cooking barley instead. Serve with a green salad.
* 1 tablespoon extra-virgin olive oil
* 1 medium onion, chopped
* 1 small red bell pepper, chopped
* 2 stalks celery, chopped
* 2 cloves garlic, minced
* 1 14-ounce can vegetable broth
* 1 cup quick-cooking barley
* 1 tablespoon chopped fresh thyme or 1 teaspoon dried
* 2 teaspoons lemon juice
* 1/4 teaspoon crushed red pepper
* 1/4 teaspoon salt
* 2 15-ounce cans black-eyed peas, rinsed
1. Heat oil in a large nonstick skillet over medium heat. Add onion, bell pepper and celery. Cook until the vegetables soften, 3 to 4 minutes. Add garlic and cook 1 minute. Add broth, barley, thyme, lemon juice, crushed red pepper and salt; bring to a boil. Reduce heat, cover and simmer until the barley is done, 15 to 20 minutes. Remove from the heat and stir in black-eyed peas. Cover and let stand for 5 minutes. Serve hot.
4 servings, 1 1/2 cups each
Per serving : 320 Calories; 5 g Fat; 1 g Sat; 3 g Mono; 0 mg Cholesterol; 58 g Carbohydrates; 12 g Protein; 11 g Fiber; 677 mg Sodium; 529 mg Potassium