BARLEY RISOTTO WITH CARROTS AND RED PEPPERS

BARLEY RISOTTO WITH CARROTS AND RED PEPPERS image

Categories Carrot

Yield 4 Servings

Number Of Ingredients 8

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

Steps:

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.