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

Directions

 * 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.