Barley-Mushroom Pilaf

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.5 cup less-sodium chicken broth fat-free
• 0.3 cup flat-leaf parsley fresh chopped
• 10.5 ounce mushroom caps fresh
• 1 tablespoon olive oil 
• 2 cups onion chopped
• 3 ounces parmesan cheese fresh dry grated
• 1 cup pearl barley uncooked
• 1.5 cups bell pepper red chopped
• 1 teaspoon salt 
• 1 tablespoon teaspoon thyme dried fresh chopped
• 4 cups water 
• 0.8 cup bell pepper yellow chopped

Equipment

• frying pan
• sauce pan
• oven
• baking pan

Directions

1. Bring 4 cups water to a boil in a large saucepan.
2. Add barley; cover, reduce heat, and simmer for 45 minutes.
3. Remove from heat, and let stand, covered, 5 minutes.
4. Preheat oven to 35
5. Remove and discard stems from mushrooms, and slice mushroom caps.
6. Heat a large nonstick skillet coated with cooking spray over medium-high heat until hot.
7. Add mushrooms, and saut 3 minutes.
8. Remove from skillet.
9. Heat oil in skillet over medium heat. Stir in onion; cover and cook 6 minutes.
10. Add bell peppers; cover and cook 2 minutes. Stir in the cooked barley, mushrooms, broth, and next 4 ingredients (broth through black pepper).
11. Spoon half of barley mixture into an 11 x 7-inch baking dish coated with cooking spray, and sprinkle with half of cheese. Repeat layers. Cover and bake at 350 for 45 minutes.