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Barley with Parmesan
1 teaspoon of olive oil
1 cup of chopped onions
1/2 cup of sliced carrots, chopped
1/2 cup of diced celery
2 tablespoons of minced garlic
4 cups of chicken stock
1 3/4 cups of barley
2 tablespoons chopped fresh parsley
1/4 cup of grated Parmesan cheese
1/4 teaspoon of salt
1/4 teaspoon of ground black pepper
Coat a Dutch oven with no-stick spray and place over medium-high heat
until hot. Add the oil, onions, carrots, celery, and garlic. Cook,
stirring, for 5 minutes, or until the onions are golden brown. Add the
stock and barley. Bring to a boil. Reduce the heat to low, cover, and
cook for 40 minutes, or until the barley is tender. Stir in the Parmesan
cheese, parsley, salt, and pepper.
Serves 4. |
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