This quick-cooking pilaf is as wholesome as it is delicious. Cookbook: Super Market Vegan by Donna Klein
1 Tbl olive oil
1 cup quick cooking barley
2 large cloves garlic, finely chopped
1 3/4 cup vegetable broth
1 1/2 cup frozen peas and pearl onions
2 Tbl water
1 Tbl chopped pimento (optional)
1/4 tsp salt or to taste
black pepper to taste
1/4 cup finely chopped fresh basil
In a large skillet with a lid, heat the oil over medium heat. Add barley and cook, for about 2 minutes.
Add garlic and cook, stirring constantly, 1 minutes.
Add broth, frozen vegetables, water, pimento (if using), salt, and black pepper, bring to a brisk simmer over medium-high heat.
Reduce the heat, cover, and simmer until the barley is tender and has absorbed most of the liquid, 12-15 minutes.
Add the basil and stir to evenly distribute the ingredients.