Virtual Sefer Barley and Shrimp Casserole

Snow peas are a regular part of our winter garden. Here's a recipe my husband is fond of. If you don't have barley handy, I bet rice would work, too. Since tomatoes are not in season at the same time as snow peas, I usually use canned tomatoes in this.
Barley and Shrimp Casserole
from: The New Book of Whole Grains, Marlene Anne Bumgarner
1 Tblsp. oil
3 cups cooked barley
1 small white onion, sliced
1 to 2 cloves garlic, finely chopped
1 tsp curry powder
1 Tblsp. chopped parley
1 Tblsp. chopped mint or basil
1/2 cup chicken stock
1 large tomato, chopped
1/2 lb. shrimp, peeled
1/2 lb. snow peas
Preheat oven to 350. Heat oil in heavy skillet. Stir in barley, onion, and add garlic. Cook, stirring, until evenly coated with oil. Add curry powder and leaf seasonings and continue cooking until onion and garlic are tender. Stir in broth, tomato, shrimp, and peas. Turn into a 1 1/2 quart casserole and cook for 15-20 minutes (5 minutes in microwave on High) or until peas are tender. Serve immediately.

RobinS