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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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veg and barley Ingredients:
3/4 cup chopped onions |
1 1/2 cups fennel bulb, chopped |
1/2 tbsp. canola oil |
1 cloves garlic (or to taste), finely chopped |
3/4 cup red, orange, and/or yellow bell pepper (about 1 medium) |
1 cups pearl barley |
1 tsp. dried thyme |
1 tsp. dried marjoram |
4 cups fat-free, low-sodium chicken broth |
1 cup spinach leaves, torn into pieces |
1/4 cup grated parmesan cheese |
2 tbsp fresh basil |
Directions:
1. Generously coat a large heavy pot with spray oil and place over medium-high heat. Add the onions and fennel and saut� until tender, 5 to 10 minutes. Add oil and heat until hot. Add the garlic and bell peppers and saut� lightly for 1 to 2 minutes. Stir in barley, thyme, marjoram and broth. Bring to a boil, immediate reduce heat to low and simmer until the liquid is almost absorbed, stirring occasionally, 40 to 50 minutes or until barley is tender. Midway through the cooking process, add salt and pepper to taste.
2. When barley is cooked, add spinach, cheese and basil. Stir to blend and adjust seasonings with salt and pepper, to taste.
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