| 12 | 60 | 194 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 40 min | 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.
Pearl Barley
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!
| Grain | 1.4 |
| Milk Alternative | 0.2 |
| Vegetables | 1.9 |
