Contributed by: NAPSA
Figs, Barley And Bow-Tie Pasta - A Tasty Trio (NAPSA) - Figs, the new darling of the culinary world, partner well with a wide variety of foods because they offer a sweet, delicate taste, an enviable nutrition profile and year-round availability. Both varieties-Golden Figs, with their light nutty flavor, and Black Mission Figs, with their sweet, subtle taste-are at home in desserts, entrees and side dishes.
For more recipes featuring dried figs, as well as nutrition information, visit www.valley fig.com.
Heat 1 tablespoon oil in small saucepan over medium heat. Add onion. Cook, stirring frequently, until golden. Add barley; stir for 1 1/2 to 2 minutes to toast. Add 1 1/4 cups chicken broth, cover and bring to a boil, then reduce heat and simmer gently for 35 minutes. Add figs (and remaining broth if needed), cover and continue cooking for 5 minutes or until barley is tender and liquid is absorbed.
Meanwhile, cook pasta as package directs. Drain pasta and turn into serving bowl. Toss with remaining tablespoon of olive oil. Stir in cooked barley and figs, nuts, thyme, parsley, lemon zest and salt. Serve warm.
Entree Variation: Stir in 1/2 pound browned lean turkey or chicken sausage chunks.
Leftover Lunch: Toss chilled pilaf with your favorite salad dressing and serve in a cantaloupe or bell pepper half. Or spoon into whole grain pita bread for an on-the-go lunch.
Serving Size: Makes 8 Servings (6 Cups)
Nutritional Information: Per Serving (3/4 cup): Calories 248 (15 percent calories from fat); Protein 6 g; Total Fat 4 g (Saturated Fat 1 g); Carbohydrate 47 g; Cholesterol 0 mg; Dietary Fiber 6 g; Sodium 160 mg.
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