Barley with Sweet Red Pepper and Peas

Ingredients

• 0.1 teaspoon pepper black
• 0.5 cup celery chopped
• 0.5 teaspoon basil dried
• 2.3 cups less-sodium chicken broth fat-free
• 1 teaspoon olive oil 
• 1 cup peas green frozen thawed
• 1 cup quick-cooking barley uncooked
• 0.5 cup bell pepper red chopped
• 0.3 teaspoon salt 

Equipment

• sauce pan

Directions

1. Heat oil in a large saucepan coated with cooking spray over medium heat.
2. Add celery and bell pepper; saut 5 minutes.
3. Add broth, and bring to a boil.
4. Add barley and next 3 ingredients; stir well. Cover, reduce heat, and simmer 15 to 17 minutes or until barley is tender. Stir in peas; remove from heat. Cover and let stand 5 minutes.