Toasted Barley with Baked Goat Cheese (from Better Homes and Gardens)
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup barley1 can vegetable broth (14.5 - 15.5 ounce can)1 medium leek or 3 green onions, sliced1 cup frozen peas2 tbsp snipped fresh mint8 ounces semisoft goat cheese (chevre).25 cup fine dry breadcrumbs
Place barley in large, heavy skillet. Cook over medium heat about ten minutes or until lightly toasted, stirring frequently. Remove from heat. Slowly stir in broth and leak;return to heat. Bring to boiling. Reduce heat; simmer, covered, approximately 30 minutes until barley is tender and liquid is absorbed. Stir in peas and mint; heat through.
Meanwhile, shape goat cheese into 8 balls. Flatten slightly into rounds about 1.5 inches on diameter. Place bread crumbs in a shallow dish. Coat both sides of each cheese round with bread crumbs. Place on a baking sheet lined with foil. Bake in a 400 degree oven 4 to 5 minutes or until soft and warm.
To serve, spoon barley mixture into 4 serving bowls; top with cheese rounds.
Makes servings.
Number of Servings: 4
Recipe submitted by SparkPeople user MJPROV.
Meanwhile, shape goat cheese into 8 balls. Flatten slightly into rounds about 1.5 inches on diameter. Place bread crumbs in a shallow dish. Coat both sides of each cheese round with bread crumbs. Place on a baking sheet lined with foil. Bake in a 400 degree oven 4 to 5 minutes or until soft and warm.
To serve, spoon barley mixture into 4 serving bowls; top with cheese rounds.
Makes servings.
Number of Servings: 4
Recipe submitted by SparkPeople user MJPROV.
Nutritional Info Amount Per Serving
- Calories: 456.9
- Total Fat: 18.1 g
- Cholesterol: 44.8 mg
- Sodium: 801.9 mg
- Total Carbs: 54.6 g
- Dietary Fiber: 10.0 g
- Protein: 20.3 g
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