GOLDEN VALLEY, Minn.-- Chef and instructor Suzanne Schilling stopped by our kitchen today with a quick and easy recipe that takes just minutes to make. Suzanne says it's perfect for busy families "on the go".
For more information about Suzanne or her classes, visit www.cookingcompanion.blogspot.com and click on the "Cooking Classes" tab.
Barley With Bell Peppers & Kalamata Olives
1 1/3 cups water
2/3 cup uncooked quick cooking barley
½ cup yellow bell pepper, chopped
10 pitted Kalamata olives, quartered
½ Oven Reduced Tomatoes (recipe follows)
2 tbsp fresh parsley, chopped
1 tsp extra virgin olive oil
1/8 tsp salt
Bring the water to a boil in a medium saucepan. Add the barley, cover and cook for 12 minutes. Remove the pan from the heat. Stir in the peppers and the remaining ingredients.
Let stand for 5 minutes and then fluff with a fork.
Oven Reduced Tomatoes
1 lb very small plum or large grape tomatoes
Cut tomatoes in half. Place cut side up on sheet pans. Drizzle with the balsamic and olive oil.
Place in the oven at the lowest temperature you have 150-170*
Bake for 2-4 hrs until they are reduced but not crisp.
You may freeze the tomatoes at this point.
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