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A MESSAGE TO OUR CUSTOMERS ON COVID-19 Read More
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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Nutrition Facts

Nutrition Description:
Per 1/2 cup (125 mL)
Calories:
100
Fat:
1
Saturated Fat:
0
Carbs:
20
Fibre:
4
Sugar:
2
Cholesterol:
0 mg
Protein:
3
Sodium:
310 mg
Potassium:
0