Barley Risotto With Carrots And Red Peppers Recipe

Ingredients

2 TBSP vegetable oil

1 Cup chopped onion

1 garlic clove, minced

1/3 CUP finely chopped carrot

1/3 CUP finely chopped red bell pepper

1/2 CUP pearl barley (about 4 oz)

2 CUPS low-salt chicken broth

1 TSP curry powder

Preparation

Heat oil in medium saucepan over medium heat. Add onion and garlic; saute until soft, about 5 minutes. Add carrot and red pepper; saute 3 minutes. Add barley and stir 1 minute. Add broth and curry powder. Bring to boil; reduce heat to medium-low, cover, and simmer until barley and vegetables are tender, about 45 minutes. Season to taste with salt and pepper.