1 cup uncooked quick-cooking barley
¼ tsp salt
1 Tbsp olive oil
1 can (14-ounce) quartered artichoke hearts packed in water, rinsed and drained
1 tsp bottled minced garlic
2 Tbsp commercial pesto
1 Tbsp lemon juice
1 can (15-ounce) no-salt-added chickpeas (garbanzo beans), rinsed and drained
½ cup shaved or grated Parmigiano-Reggiano cheese
Combine first 3 ingredients in a medium saucepan. Bring to a boil; cook 3 minutes. Cover, reduce heat, and simmer 8 minutes or until tender.
While barley cooks, heat oil in a large nonstick skillet over medium-high heat; add artichokes and garlic. Sauté 3 minutes.
Stir pesto, lemon juice, and chickpeas into cooked barley. Serve artichoke mixture over barley; top with cheese.
Recipe courtesy of Cooking Light: The Complete Quick Cook by Bruce Weinstein and Mark Scarbrough/Oxmoor House, 2011.