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water barley salt olive oil quartered artichoke hearts garlic commercial pesto lemon juice chickpeas Parmesan cheese
Viewed: 96 - Published at: 10 years agoIngredients
- 2 cups warm water
- 1 cup uncooked quick-cooking barley
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 1 (14-ounce) can quartered artichoke hearts, drained and rinsed
- 1 teaspoon bottled minced garlic
- 2 tablespoons commercial pesto
- 1 tablespoon lemon juice
- 1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
- 1/2 cup (2 ounces) grated Parmesan cheese
Method
- Combine the first 3 ingredients in a medium saucepan. Bring to a boil; cook 3 minutes. Cover, reduce heat, and simmer 8 minutes or until tender.
- While barley cooks, heat the oil in a large nonstick skillet over medium-high heat; add artichokes and garlic. Saute 3 minutes, stirring frequently.
- Stir pesto, lemon juice, and chickpeas into the cooked barley. Serve artichoke mixture over barley; top with cheese.
