- Level
- very easy
- 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
Directions
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.
Tip
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.
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Nutritional Facts
- 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
