Instructions: *NOTE: You can use extra chicken broth if you want to remove this fat.

We used fresh green peas and they were wonderful.

Heat oil in a skillet over med heat. Add barley, garlic and turmeric.

Cook, stirring, until barley is golden, about 3 min.

Stir in parsley, cherry tomatoes, clam juice and wine. Bring to boil.

Reduce heat, cover and simmer 35 min. (It really should be closer to 40 minutes)

Arrange seafood and peas over the barley. Cover and cook for5 - 10 min or
until barley is tender.

Makes 4 servings.

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.