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Black-eyed Peas and Barley Pilaf
2 cup Frozen peas -- thawed
3/4 cup Quick cooking barley
1/4 cup Parsley -- chopped
1/4 cup Onion -- chopped
1 teaspoon Thyme
1/2 teaspoon Salt
15 ounces black-eyed peas -- cooked
14 1/2 oz Vegetable broth
Combine all ingredients in large skillet or saucepan. Bring to a boil. Reduce heat; cover and simmer 15-20 minutes or until barley is tender.
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