Preparation time
15 minutes
Ready in
1 hour
Cooking Time: 45 minutes
Makes
Serves 4 to 6
Ingredients
- 2 tbsp (25 mL) each vegetable oil and butter
- 2 Ontario Onions, thinly sliced
- 2 pkgs (227 g) each Ontario Crimini and White Button Mushrooms, thinly sliced
- 1 tsp (5 mL) dried thyme leaves
- 1/2 tsp (2 mL) each coarse salt and freshly ground black pepper
- 1-1/2 cup (375 mL) barley (pearl or pot)
- 1/2 cup (125 mL) dry Marsala wine or vegetable broth
- 4 cups (1 L) sodium-reduced vegetable broth
- 1/2 cup (125 mL) crumbled Ontario Goat Cheese (Chèvre)
- 1/4 cup (50 mL) chopped fresh Ontario Parsley Leaves
Instructions
In large Dutch oven, heat oil and butter over medium heat. Add onions, mushrooms, thyme, salt and pepper. Increase heat to medium-high. Cook, stirring, for about 15 minutes. Add barley, stir to coat. Add wine and cook; stirring until almost evaporated, about 2 minutes.
Add broth; bring to boil. Reduce heat and simmer, stirring occasionally until barley is tender, 20 to 25 minutes. Let stand for 5 minutes. Serve in bowls. Top with goat cheese and parsley.
Nutritional Information
1 Serving (When recipe serves 6):
- Protein: 10 grams
- Fat: 13 grams
- Carbohydrate: 50 grams
- Calories: 360
- Fibre: 5 grams
- Sodium: 390 mg