Name: Barley Casserole with Vegetables and Cheddar
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 4 serving(s)
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

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.

Barley Casserole with Vegetables and Cheddar

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Note from Ricardo

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