Barley, Vegetable, and Fruit Medley

Ingredients

• 0.3 teaspoon rosemary dried
• 0.3 teaspoon thyme leaves dried
• 0.8 cup fruit mixed dried diced
• 3 tablespoons pecans toasted chopped
• 0.5 teaspoon pepper 
• 1 cup quick-cooking barley uncooked
• 0.3 teaspoon salt 
• 16 ounce vegetable seasoning blend frozen thawed
• 2.3 cups vegetable broth fat-free low-sodium divided
• 2 teaspoons vegetable oil 

Equipment

• frying pan
• sauce pan

Directions

1. Bring 2 cups chicken broth, pepper, and next 3 ingredients to a boil in a large saucepan; stir in barley, and simmer 10 to 12 minutes or until barley is tender and liquid is absorbed.
2. Remove pan from heat.
3. Saut vegetable blend in hot oil in a large skillet over medium-high heat 10 minutes or until vegetables are lightly browned. Stir in cooked barley, dried mixed fruit, and remaining 1/4 cup chicken broth.
4. Sprinkle evenly with chopped toasted pecans, and serve immediately.
5. *1 onion, chopped; half each of a green and red bell pepper, chopped; and 1 celery rib, chopped may be substituted.
6. Note: Vegetable seasoning blend contains chopped red and green bell peppers, onions, and celery and is found in the frozen foods section. For testing purposes only, we used SunMaid Fruit
7. Bits for dried mixed fruit.