Barley with Red Pepper

Total time: 20 minutes
   A bit of red pepper adds not only some bright color but some bright flavor to almost any food.   I use quick-cooking barley, which takes about 15 minutes.  Cook in chicken stock for added flavor.

 Ingredients:

• 2/3 cup (3.3oz, 95gr) quick-cooking barley
• 1 1/3 cups (11oz, 330ml) chicken stock (or more, depending on type of barley)
• 1/3 cup chopped pimento or roasted red pepper
• 1 tsp white Balsamic vinegar
• 2 tsp olive oil

 Instructions:

• Cook barley in stock, oregano, covered
• Simmer until done, stirring occasionally. If all stock is not absorbed, drain. 
• Stir in pepper, vinegar and serve.