Barley and “Meatballs”

Ingredients

• 1 cup uncooked quick-cooking barley
• 2 to 3 tbsp vegetable oil
• 1 x 13¾ oz can roasted red peppers
• 9 oz vegetarian “meatballs”
• 8 oz sliced mushrooms
• salt and freshly ground black pepper to taste
• ½ cup snipped parsley for garnish

Procedures

1. Cook barley according to package directions.
2. Meanwhile, heat oil in a large skillet over medium heat.
3. Cut peppers into long strips, and add to skillet with “meatballs” and mushrooms.
4. Saut8e mixture for 5 minutes, and season with salt and pepper.
5. Stir in cooked barley, and saut8e for 2 or 3 minutes more, adding 2 or 3 tablespoons water to prevent sticking if needed.
6. To serve, remove from heat, and spoon mixture onto individual plates.
7. Garnish each serving with parsley.