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Prep Time: 20 mins | Cook Time: 1 hr | Serves: 6

Ingredients

• 1¾ c low-sodium vegetable or chicken broth

• ¾ c barley, rinsed

• 2 Tbsp olive oil

• 1 large onion, thinly sliced (about 1½ c)

• 2 garlic cloves, thinly sliced

• ½ lb mushrooms, quartered

• ½ tsp salt, optional

• 4 c vegetables cut in ½-inch cubes, carrots, parsnips, Brussels sprouts, cauliflower, yam

• ½ tsp black pepper

• 1 (15 oz) can tomatoes with mild green chilies, undrained

• 1 yellow bell pepper, sliced into strips

• ½ c flat leaf parsley, coarsely chopped

• 3 Tbsp fresh herbs, chopped, rosemary, thyme, sage

• ¼ c Parmesan cheese, grated

Directions

1. In a medium saucepan, bring broth to a boil. Add barley, cover pan and reduce heat to low for 30-40 minutes until barley is tender and broth is absorbed.

2. Meanwhile, prepare all vegetables. Heat oil in a large skillet over medium-high heat. Sauté onion, garlic, salt and mushrooms until onion is soft, about 3 minutes. Add root vegetables and pepper, sauté for another 5 minutes, stirring frequently to prevent burning.

3. Add tomatoes, reduce heat to medium-low, cover and simmer until vegetables are tender, about 8-10 minutes.

4. Add bell pepper, parsley and barley to skillet and mix well. Cover and simmer until heated through. Combine herbs with cheese, garnish and serve.

Notes

• Dried herbs work equally well in this recipe. Add them with the tomatoes in step 3. Cooking vegetables in a large skillet instead of a pot allows them to caramelize (turn brown), which boosts flavor.

Nutrition: (per serving) Calories: 258 kcals | Total Fat: 7 g | Saturated Fat: 2 g | Sodium: 460 mg | Carb: 44 g | Protein: 14 g | Fiber: 9 g.

Providence Heart Guide 2019
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