2 cups pearl barley
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 parsnips, peeled and chopped
- 6 mushrooms, sliced
- 1 red pepper, chopped
- 2 zucchini, chopped
- 2 Tbsp Italian Herb mix
- pinch salt
- 1 Tbsp fresh parsley
- ½ head lettuce, torn
- Put the barley in a large pot, rinse, and add 4 cups of water. Add all of the chopped vegetables, the dried herbs and the salt. Stir together, and put it in the oven at 350 degrees F.
- Stir occasionally, and when the barley has absorbed the water and the parsnips are soft, serve over a bed of lettuce.
Mmmmm this sounds great thank you I`m using this tomorrow for lunch!
This topic reminded me to try some too. I’m having barley and lentil soup with celery salt and black pepper. It’s good, although I could have used half a cup of dry barley for the 12 oz of soaked lentils, instead of a whole cup. The barley flavor is a bit more prominent than the lentils when boiled and put together this way (well, the instructions on the bag recommended using a cup, for adding to vegetable or bean soup, but didn’t say how many beans or whatever). It made a big serving bowl full, but these are pretty low calorie foods, so that works too.