Vegetable Barley Hotpot
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup dry pearl barley4 cups vegetable broth3 cups water2 tsp olive oil2 onions, chopped2 carrots, peeled and chopped1 red bell pepper, peeled and chopped2 cups diced zucchini (approx 2 medium)2 cloves minced garlic (approx 2 tsp, if using jarred)1/4 cup chopped fresh (or freeze dried) parsley (**if no fresh or freeze dried, use 1 tbs dried)12 cup shredded or shaved parmesan
Place barley, vegetable broth and water in a large pot with a lid (I use my dutch oven). Bring to a boil, stir and then reduce to medium-low and cover. Cook for 30 minutes or until tender (may take 35 minutes or so).
While barley is cooking, heat oil in a skillet over medium heat (I use a non-stick in addition to the oil) and add the onion and carrot. Sauté for 5 minutes, stirring frequently. Add zucchini, garlic and red pepper. Cover and sauté for 6 minutes. Remove from heat, leave covered and wait for the barley to finish cooking.
When barley is cooked, strain into a collander over a bowl. Dump the strained barley into the sauté pan along with one cup of the reserved barley liquid from the bowl.
Return pan (with veggies and barley) to the heat and stir in the parsley (you can use freeze dried parsley if you don't have fresh). Top with parmesan and serve.
Serving Size: 6 servings, approximately 1 cup each
Number of Servings: 6
Recipe submitted by SparkPeople user FAT_NO_MORE_MN.
While barley is cooking, heat oil in a skillet over medium heat (I use a non-stick in addition to the oil) and add the onion and carrot. Sauté for 5 minutes, stirring frequently. Add zucchini, garlic and red pepper. Cover and sauté for 6 minutes. Remove from heat, leave covered and wait for the barley to finish cooking.
When barley is cooked, strain into a collander over a bowl. Dump the strained barley into the sauté pan along with one cup of the reserved barley liquid from the bowl.
Return pan (with veggies and barley) to the heat and stir in the parsley (you can use freeze dried parsley if you don't have fresh). Top with parmesan and serve.
Serving Size: 6 servings, approximately 1 cup each
Number of Servings: 6
Recipe submitted by SparkPeople user FAT_NO_MORE_MN.
Nutritional Info Amount Per Serving
- Calories: 219.6
- Total Fat: 4.4 g
- Cholesterol: 5.4 mg
- Sodium: 775.8 mg
- Total Carbs: 38.8 g
- Dietary Fiber: 8.2 g
- Protein: 7.7 g
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