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

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

In a saucepan, soften the carrots and onion in the oil for about 5 minutes. Add the barley and cook for about 1 minute, stirring constantly. Add the broth and bring to a boil. Cover and simmer over medium heat for about 45 minutes, stirring frequently, or until the barley is tender and has absorbed the liquid.
Add the peas and cook for about 2 minutes. Add the cheese and stir until melted. Season with salt and pepper. Serve and garnish with pecans.

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

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note