Barley with Spinach and Peas

By KathyCooks

from The One-Dish Vegetarian

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large onion, finely chopped
• 3 carrots, diced
• 2 celery ribs, finely chopped
• 4 cups vegetable broth
• 1-1/2 cups pearl barley (well rinsed)
• 1 10-oz package chopped frozen spinach, thawed
• 1-1/2 cups frozen peas
• 1 tablespoon unsalted butter
• 1/2 cup freshly grated Parmesan cheese
• salt & freshly ground pepper, to taste

Preparation

Step 1

1. In a 4-quart casserole or Dutch oven, heat the olive oil over medium heat. Add the onion and cook, stirring, for 5 minutes until softened. Add the carrots and celery and cook, stirring frequently, for another 5 minutes.

2. Add the vegetable broth and bring to a boil. Stir in the barley and salt, reduce heat to a simmer, and cook covered for 30 minutes. Stir in the spinach and peas, cover, and cook for another 15 minutes.

3. Remove from heat and let stand, covered, for 5-10 minutes. Stir in the butter and Parmesan cheese. Season with salt and pepper to taste.