|20 min||40 min||1 h||6|
|2 tsp||Coconut oil (or grapeseed oil)|
|2 medium||Carrots (diced)|
|1 medium||Zucchini (diced)|
|3 small||Summer squash (diced)|
|1 small||Yellow onion (diced)|
|2 tsp||Garlic (minced)|
|1 tsp, leaves||Thyme, dried|
|4 1/2 cup||Vegetable stock/broth (organic)|
|1 cup||Pearl barley, dry (organic)|
|1 pinch||Sea salt (to taste)|
|1/4 tsp||Black pepper (to taste)|
|1/2 cup||Parmesan cheese, grated (or nutritional yeast - dairy free)|
1. In a large skillet, heat 1 teaspoon coconut oil over medium heat. Stir in carrots and sauté for 2-3 minutes. Add zucchini and squash; cook until tender.
2. Heat 1 teaspoon coconut oil in a separate large skillet over medium heat; stir in diced onions and sauté until golden brown - about 10 minutes. Add garlic and thyme, cook until fragrant for 1 to 2 minutes. Add dry barley to the skillet and lightly toast for 2 to 3 minutes.
3. Pour approximately 2 cups of warm broth into the barley mixture; reduce heat to low, and simmer, Stirring occasionally, until broth is absorbed - about 5 to 10 minutes. Add the remaining broth, 1/2 cup at a time, allowing broth to absorb before each addition, until barley is tender - 15 to 20 minutes.
4. Stir in carrot mixture and Parmesan cheese (or nutritional yeast). Cook until cheese melts and season with sea salt and black pepper.
is a great source of dietary fiber which helps you stay fuller longer!
An assortment of vegetables
provide key vitamins and minerals important for good health and maintenance of the body!