Monday, April 28, 2008

fancy pearled barley olive stuffed bell pepper

in my opinion, stuffing anything makes dinner seem instantly fancy. and anything served with veganomicon's chickpea cutlets with a brown mushroom gravy is fancy as it is. 

pearled barley is one of my favorite grains. its a departure from rice and couscous. it is arborio-esque, so i frequently use it as a healthy, whole grain substitute for risottos. like arborio rice, pearled barley requires a lot of liquid, so watch it as it cooks... i estimated here. 

barley olive stuffed bell peppers:
1 bell pepper (i like orange)
1/2 yellow onion
1 c pearled barley
3 c vegetable broth
1 tsp red wine vinegar
some kalamata olives

pre heat oven to 350. saute onion in sauce pan. add barley and broth to sauce pan, add olives and red wine vinegar. you can also add some olive oil if you would like. stuff into bell pepper, and put into a lightly greased pan. cook in oven for about 35 minutes or until bell pepper is nice and soft. yum.