Barley Casserole with Vegetables and Cheddar

Barley Casserole with Vegetables and Cheddar

  • Preparation 20 min
  • Cooking 55 min
  • Servings 4
  • Egg-free
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Ingredients

    • 6 carrots, peeled and diced
    • 1 onion, chopped
    • 2 tablespoons (30 ml) olive oil
    • 3/4 cup (180 ml) pearl barley
    • 4 cups (1 litre) chicken or vegetable broth
    • 1 cup (250 ml) fresh or frozen peas
    • 3/4 cup (180 ml) shredded cheddar cheese
    • 3/4 cup (180 ml) chopped pecans, toasted (optional)
    • Salt and pepper

Preparation

Note from Ricardo

For lunch: We love risotto, but warmed up, it is often less appealing. Barley can be used in a risotto and it heats up much more easily. Garnish with pecans after heating it up to keep them crunchy.

Personal Note