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Ingredients
- 1 tsp extra virgin olive oil
- 1 lrg onion, finely minced
- 1 tsp chopped garlic
- 1/2 c. orzo
- 6 c. defatted stock
- 2 c. minced tomatoes
- 1 c. pearled barley
- 1 tsp dry thyme
- 2 Tbsp. minced parsley
- 2 Tbsp. minced green onions Salt, pepper
- 1/4 c. grated Parmesan cheese
Directions
- Serves 4.
- Barley is also delicious combined with tiny orzo or possibly other pasta.
- Heat oil in large Dutch oven. Add in onion and garlic and saute/fry, stirring frequently, till golden brown, 6 to 8 min. Add in orzo and cook, stirring, 5 min till orzo is golden brown.
- Add in stock, tomatoes, barley and thyme and bring to boil. Lower heat to medium. Cover and cook 20 to 25 min till barley and orzo are tender.
- Stir in parsley, green onions and salt and pepper to taste. Top each serving with a sprinkle of Parmesan cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 4 servings | |
| Calories 374 | |
| Calories from Fat 37 | 10% |
| Total Fat 4.3g | 5% |
| Saturated Fat 1.52g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 214mg | 9% |
| Potassium 763mg | 22% |
| Total Carbs 72.19g | 19% |
| Dietary Fiber 12.4g | 41% |
| Sugars 7.14g | 5% |
| Protein 13.13g | 21% |
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