Barley, a grain originating in the Middle East, is commonly added to soups. In this recipe, however, pearly barley is used to make a pilaf. For a fluffy texture, avoid stirring the barley while it simmers, so that less of the surface starch dissolved in the cooking liquid. 15 mins Prep; 35 mins cooking.

1. In a large frying pan over medium heat, heat the olive oil. Add the onion and bell pepper and saute until wilted about 4 minutes.

2. Add the barley and pepper and saute for 3 minutes.

3. Stir in the broth and water and bring to a boil. Reduce heat to low, cover, and simmer until th barley is tender and the liquid is absorbed, about 25 minutes.

4. Spread almonds in a heavy-bottomed skillet in a single layer. Put the pan over low heat and cook stirring (or shaking) constantly until the nuts are a golden color and give off a noticeable toasty aroma, from 3 to 5 minutes.

5. To serve, transfer to a bowl and garnish with the slivered almonds.

Each: 143 cals, 19% cff (3g fat) 25g carbs (5g fiber).

You will need: 1 small onion, 1 small green bell pepper, canned vegetable broth or equivalent, 6-oz barley, 5/8-oz almonds.

*Page 100. Edited by kitpath@earthlink. Net 3/99