- Prep Time
- 15 mins
- Total Time
- 55 mins
- Serves
- 10
Ingredients
- 1 tbsp
- olive oil
- 15 mL
- 2
- celery stalks, diced
- 1
- large carrot, diced
- 1/2
- onion, diced
- 1
- leek (white part only), diced
- 1 cup
- pot barley, rinsed
- 250 mL
- 3 cups
- vegetable broth
- 750 mL
- 1/2 cup
- grated Parmigiano Reggiano
- 125 mL
- 1 tsp
- chopped fresh sage
- 5 mL
- salt and pepper to taste
Method
- Step 1
- Heat oil in a medium saucepan over medium heat. Add celery, carrot and onion. Cook until vegetables start to soften, about 5 min. Add leek; cook for 2 min. Stir in barley; cook for 1 min. Add broth; bring to a boil. Reduce heat to medium-low; simmer, stirring occasionally, until barley is tender and liquid is absorbed, 25 to 30 min.
- Step 2
- Stir in Parm cheese, sage, salt and pepper.
Tips
To add a cheesy crust to the top of this versatile side dish, spoon stuffing into an oven-safe dish. Top with 1/2 cup (125 mL) grated Parm cheese. Bake in 375˚F (190˚C) oven for 15 minutes or until cheese is melted and golden brown.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per 1/2 cup (125 mL)
- Calories:
- 100
- Fat:
- 1 g
- Carbs:
- 20 g
- Fibre:
- 4 g
- Sugar:
- 2 g
- Protein:
- 3 g
- Sodium:
- 310 mg
