Barley, Roasted Corn, Red Pepper, Jalapeno Pepper, and Green Onion Pilaf

This is outstanding!
Photo by Bruce Barone.
1 large red bell pepper — chopped
1 bunch green onions — chopped
1 jalapeno pepper, seeded and sliced in half
1 1/2 cups pearl barley
14 1/2 ounces low sodium chicken broth — or veggie broth
14 1/2 ounces water
5 ears Fresh Corn, Grilled
1/2 cup fresh basil — sliced
Heat oil in heavy medium saucepan over medium-high heat. Add chopped bell and jalapeno pepper and green onions and saute until tender, about 5 minutes. Add barley and stir to coat with olive oil. Add broth and water and bring to boil, stirring occasionally. Reduce heat, cover and simmer until barley is tender, stirring occasionally, about 40 minutes. Grill corn (about 20 minutes turning frequently and till toasted). Cool corn to handle and slice kernels off cob. Add corn to barley and stir until heated through, about 5 minutes. Mix in sliced basil.

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