Barley and “Meatballs”

Description
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Ingredients

 * 1 cup uncooked quick-cooking barley
 * 2 to 3 Tbs. vegetable oil
 * 1 13.75-oz. can roasted red peppers
 * 9 oz. vegetarian “meatballs”
 * 8 oz. sliced mushrooms
 * Salt and freshly ground black pepper to taste
 * 1/2 cup snipped parsley for garnish

Directions
1. Cook barley according to package directions.

2. Meanwhile, heat oil in a large skillet over medium heat. Cut peppers into long strips, and add to skillet with “meatballs” and mushrooms. Saut8E mixture for 5 minutes, and season with salt and pepper. Stir in cooked barley, and saut8E for 2 or 3 minutes more, adding 2 or 3 tablespoons water to prevent sticking if needed.

3. To serve, remove from heat, and spoon mixture onto individual plates. Garnish each serving with parsley.