Barley Pilaf With Chickpeas and Artichoke Hearts

Cooking Light. Jan 03

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  cups warm water
• 1  cup  uncooked quick-cooking barley
• 1⁄4 teaspoon salt
• 2  tablespoons  commercial pesto sauce
• 1 (15 ounce) can chickpeas, 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  preshredded fresh parmesan cheese

Directions

1. Combine first 3 ingredients in a medium saucepan. Bring to a boil; cook 3 minutes.
2. Cover, reduce heat, and simmer 8 minutes or until barley is tender and liquid is absorbed.
3. Stir in pesto and chickpeas; cook 1 minute or until thoroughly heated. Stir in lemon juice.
4. 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.
5. 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.