Barley Pilaf with Artichoke Hearts

The original recipe I was following tonight called for quick-cooking barley; however, I have regular pearled barley at home, which can be made into a quick-cooking version with only a little prep work, so that seemed to make more sense than buying a whole new product.  Simply combine 1 cup pearled barley and 2 cups water in the afternoon, and let stand for 5 to 8 hours, then drain.  Voila!  Quick-cooking barley.

To make the actual recipe, combine the drained barley with 2 cups warm water and 1/4 tsp. salt in a saucepan.  Bring to a boil and cook at a boil for 3 minutes, then cover, reduce heat, and simmer until the liquid is all absorbed - although not quite as fast as actual quick-cooking barley (which takes about 8 minutes), my barley was ready in 18 minutes - far faster than the usual hour required.

While the barley cooks, heat 1 tablespoon olive oil in a medium-sized skillet over medium-high heat.  Add 1 (14-ounce) drained and rinsed can of quartered artichoke hearts and 1 teaspoon minced garlic; cook for 3 minutes.

Once the barley is finished cooking, stir in 2 tablespoons pesto, 1 tablespoon lemon juice, and 1 (15-ounce) drained and rinsed can of garbanzo beans.  Pesto can be a tricky item to buy since so many varieties contain cheese - I find it safer to buy pesto paste (which comes in a tube), since it is more likely to be vegan.

Spoon 1 cup of the barley mixture onto each of 4 plates or bowls.  Top each serving with about 1/4 cup of the artichoke mixture and 2 tablespoons shredded vegan cheese in place of Parmesan (I used the vegan mozzarella from Galaxy Foods).  Each serving is 410 calories.

Cost:
canned quartered artichoke hearts $3.39
canned chickpeas $1.99
vegan cheese $3.69