Barley & Vege Citrus Sparerib Cutlets Skillet Dinner

Ingredients:
2 teaspoons olive oil
2/3 cup regular pearl barley
1 clove garlic, minced
1/4 teaspoon ground turmeric
2 tablespoons chopped parsley
1-1/2 cups cherry tomatoes, cut in halves
1-1/2 cups vegetable broth
1/2 cup dry white wine
6 to 8 ounces Vege Citrus Sparerib Cutlets (thawed)
1/2 cup frozen green peas, defrosted

Preparation:
Heat oil in wide skillet over medium heat. Add barley, garlic and turmeric. Cook, stirring, until barley is golden, about 3 or 4 minutes. Stir in parsley, cherry tomatoes, broth and wine. Bring to a boil. Reduce heat, cover and simmer 35 minutes. Arrange cutlets and peas over barley. Cover and cook 10 to 15 minutes longer or until barley is tender. Add more liquid if barley seems dry. Spoon into bowls. Makes 2 generous servings.
Serve with an Organic Mixed green salad.