Barley Primavera

Barley Primavera

Health Rating
Prep Cook Ready in Servings
20 min 40 min 1 h 6
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Ingredients


1 cup Pearl barley, dry
1/4 tsp Black pepper (or to taste)
2 tsp Canola oil
2 medium Carrots (diced)
2 tsp Garlic (minced)
1/2 cup Parmesan cheese, grated
3 small Summer squash (diced)
1 tsp, leaves Thyme, dried
4 1/2 cup Vegetable stock/broth
1 small Yellow onion (diced)
1 medium Zucchini (diced)

Instructions


In a large skillet, heat 1 teaspoon canola oil over medium heat. Stir in carrots and sauté for 2-3 minutes. Add zucchini and squash; cook until tender.

Heat 1 teaspoon canola 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.

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.

Stir in carrot mixture and Parmesan cheese. Cook until cheese melts and season with salt and black pepper.

Nutrition Facts

Per Portion

Calories 224  
Calories from fat 43  
Calories from saturated fat 33  
Total Fat 4.7  g
Saturated Fat 3.7  g
Trans Fat 0.0  g
Polyunsaturated Fat 4.6  g
Monounsaturated Fat 10.2  g
Cholesterol 7.7  mg
Sodium 906  mg
Potassium 433  mg
Total Carbohydrate 37  g
Dietary Fiber 9.1  g
Sugars 4.6  g
Protein 8.4  g

Dietary servings

Per Portion


Grain 1.5
Milk Alternative 0.2
Vegetables 1.9

Energy sources


Pygal 66% 456.790838857 237.464450634 19% 292.3115417 191.71415445 15% 340.440804871 116.672912854 66% 19% 15% Carbohydrates Fat Protein
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