Instructions: Barley, a grain originating in the Middle East, is commonly added to soups. In this recipe, however, pearly barley is used to make a pilaf. For a fluffy texture, avoid stirring the barley while it simmers, so that less of the surface starch dissolved in the cooking liquid. 15 mins Prep; 35 mins cooking.

1. In a large frying pan over medium heat, heat the olive oil. Add the onion and bell pepper and saute until wilted about 4 minutes.

2. Add the barley and pepper and saute for 3 minutes.

3. Stir in the broth and water and bring to a boil. Reduce heat to low, cover, and simmer until th barley is tender and the liquid is absorbed, about 25 minutes.

4. Spread almonds in a heavy-bottomed skillet in a single layer. Put the pan over low heat and cook stirring (or shaking) constantly until the nuts are a golden color and give off a noticeable toasty aroma, from 3 to 5 minutes.

5. To serve, transfer to a bowl and garnish with the slivered almonds.

You will need: 1 small onion, 1 small green bell pepper, canned vegetable broth or equivalent, 6-oz barley, 5/8-oz almonds.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.