Anonymous Fri Oct 07 12:05:42 2005

1/2 cup uncooked pearl barley

1/2 cup chopped red onion (about

1/2 medium)

1/4 cup sliced mushrooms

1/4 cup sliced carrot

1/4 cup chopped green bell pepper

1 tablespoon chopped fresh or

2 teaspoons dried dill weed

1/4 teaspoon salt

1/4 teaspoon pepper

1 (14-1/2-ounce) can chicken broth

1/4 cup chopped green onions, (about

2 to

3 medium)

Toasting the barley in the skillet brings out its nutty flavor, and it combines nicely with the onion, mushroom and green pepper for a different texture, as well as added nutrition.

Spray 10-inch nonstick skillet with nonstick cooking spray. Cook barley in skillet over medium heat 8 minutes, stirring constantly, until light brown. Stir in remaining ingredients except green onions. Heat to boiling; reduce heat. Cover and simmer about 50 minutes or until vegetables are tender. Sprinkle with green onions. 6 servings