Description
A hearty and nutritious dish featuring pearl barley cooked with a variety of colorful vegetables. This recipe is perfect as a side dish or a main course, packed with flavor and texture.
Ingredients
Scale
- 1 cup Pearl barley
- 3 cups Vegetable broth or water
- 2 tablespoons Olive oil
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 1 Carrot, diced
- 1 Bell pepper, diced
- 1 Zucchini, diced
- 1 cup Frozen peas
- to taste Salt
- to taste Black pepper
- optional Fresh parsley, chopped (for garnish)
Instructions
- Rinse the pearl barley under cold water and drain.
- In a large saucepan, heat olive oil over medium heat. Add chopped onion and garlic, sauté until onion is translucent.
- Add diced carrot, bell pepper, and zucchini. Cook for about 5-7 minutes until vegetables are tender.
- Stir in the rinsed pearl barley and mix well with the vegetables.
- Pour in the vegetable broth or water, and bring to a boil.
- Reduce heat to low, cover, and let simmer for about 30-35 minutes, or until the barley is tender and has absorbed most of the liquid. Stir occasionally.
- Add frozen peas and cook for an additional 5 minutes.
- Season with salt and black pepper to taste. Remove from heat.
- Garnish with fresh parsley if desired and serve warm.
- Category: Main Course
- Cuisine: Vegetarian
Nutrition
- Calories: 210
- Sugar: 3
- Sodium: 200
- Fat: 3
- Carbohydrates: 45
- Fiber: 8
- Protein: 7