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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.

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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