Ingredients
-
2 cups
vegetable broth
-
2 cups
water
-
2 tbsp
butter
-
1/2
onion
, finely chopped
-
1
227-g pkg
button mushrooms
, sliced
-
1
garlic clove
, minced
-
1 cup
pearl barley
-
1/2 cup
frozen
green peas
-
1
zucchini
, finely diced
-
1/4 cup
finely grated
Parmesan
Instructions
- Bring broth and water to a boil in a large saucepan. Reduce heat to low to keep warm.
- Melt butter in a large, wide saucepan over medium heat. Add onion and mushrooms. Cook until browned, 4 to 6 min. Stir in garlic, then barley. Cook for 1 min.
- Add 1/2 cup broth mixture. Stir often until barley has absorbed most of the liquid, 3 to 6 min. Continue adding broth, 1/2 cup at a time, stirring often, until absorbed. Keep heat at medium to medium-low so mixture is just simmering. Stir in peas, zucchini and Parmesan. Cook until zucchini is tender-crisp, 2 to 3 min. Season with pepper. Garnish with more Parmesan, if desired.
Nutrition (per serving)
- Calories
- 296,
- Protein
- 9 g,
- Carbohydrates
- 50 g,
- Fat
- 9 g,
- Fibre
- 6 g,
- Sodium
- 538 mg.
Originally published in the Today’s Parent September 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen.
