Black-Eyed Peas and Barley Pilaf
- Yield 4 servings
Add black-eyed peas to barley and you have a great vitamin- and protein-filled dish.
- 1 (10-ounce) package frozen peas
- 1/2 cup medium barley
- 1/4 cup chopped parsley
- 1/4 cup chopped onion
- 1 teaspoon dried thyme
- 1 (15-ounce) can black-eyed peas, drained and rinsed
- 1 (14 1/2-ounce) can vegetable broth
- Combine peas, barley, parsley, onion, thyme, black-eyed peas and vegetable broth in a large saucepan and bring to a boil. Reduce heat, cover, and simmer 15 to 20 minutes, until barley is tender and liquid is absorbed.