Barley Pilaf with Chickpeas and Artichoke Hearts

Ingredients

• 2  cups  warm water
• 1  cup  uncooked quick-cooking barley
• 1/4  teaspoon  salt
• 2  tablespoons  commercial pesto
• 1  (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
• 1  tablespoon  fresh lemon juice
• 1  tablespoon  olive oil
• 1  teaspoon  bottled minced garlic
• 1  (14-ounce) can quartered artichoke hearts, drained and rinsed
• 1/2  cup  (2 ounces) preshredded fresh Parmesan cheese

Preparation

Combine first 3 ingredients in a medium saucepan. Bring to a boil; cook 3 minutes. Cover, reduce heat, and simmer 8 minutes or until barley is tender and liquid is absorbed. Stir in pesto and chickpeas; cook 1 minute or until thoroughly heated. Stir in lemon juice.
While the barley cooks, heat the oil in a large nonstick skillet over medium-high heat. Add garlic and artichokes; sauté 3 minutes or until lightly browned.
Place 1 cup barley mixture into each of 4 bowls, and then top each serving with 1/4 cup artichoke mixture. Sprinkle each serving with 2 tablespoons of cheese.

Yield: 4 servings

Source: Cooking Light