Vegetable Barley Pilaf
|Chopped onion||3⁄4 Cup (12 tbs)|
|Chopped celery||3⁄4 Cup (12 tbs)|
|Sliced mushrooms||3⁄4 Cup (12 tbs)|
|Water||1 Cup (16 tbs)|
|Sliced yellow summer squash||3⁄4 Cup (12 tbs)|
|Quick cooking barley||1⁄2 Cup (8 tbs)|
|Sliced carrots||1⁄2 Cup (8 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Chopped basil leaves/1/2 teaspoon dried basil leaves, crushed||2 Teaspoon|
|Chicken bouillon granules||1⁄2 Teaspoon|
Coat large skillet with nonstick cooking spray.
Add onion, celery and mushrooms; cook and stir over medium heat until vegetables are tender.
Stir in water, squash, barley, carrots, parsley, basil, bouillon granules and pepper.
Bring to a boil over high heat. Reduce heat to medium-low.
Cover and simmer 10 to 12 minutes or until barley is tender.