Barley Pilaf with Swiss Chard and Pecans


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Nutty Barley Pilaf
Barley Pilaf with Swiss Chard and Pecans
Ingredients
2 cups Arrowhead Mills Organic Pearl Barley
1 (32- oz.) container Pacific Organic Vegetable Broth
1 tsp. Spike Seasoning
2 tbsp. Amphora Organic Extra Virgin Olive Oil
2 tbsp. Earth Balance Natural Buttery Spread
2 medium onions, peeled, halved and sliced
6 cups lightly packed chopped fresh Swiss chard
1 cup chopped red bell pepper
1/2 cup chopped pecans (bulk bin #753), toasted
Directions

Prep: 15 minutes, Cook: 30 minutes, Serves: 4 to 6

Place barley in a medium saucepan; cook over medium heat, stirring frequently, for about 5 minutes or until toasted. Add broth and seasoning and bring to a boil. Reduce heat and simmer, covered, for 25 minutes. Meanwhile, heat oil and buttery spread in a large skillet. Add onion and cook for 20 minutes over low heat, stirring frequently. Add chard and red bell pepper and cook for 5 minutes more. Stir in barley; cook for 5 minutes or until all ingredients are heated through. Stir in pecans.

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