Big Barley Bowl
This is a good hearty meal that yields great leftovers.
1 red onion, sliced
1/2 fennel bulb, sliced
2 carrots, cut into sticks
1 parsnip, sliced
3 T sunflower oil
1 cup pearl barley
4 cups vegetable stock
1 t dried thyme
chopped fresh parsley, to garnish
salt & freshly ground black pepper
2/3 cup sliced green beans
1 can (14 oz.) pinto beans, drained
For the croutons:
1 medium-sized baguette, sliced
olive oil, for brushing
1 garlic clove, cut in half
4 T grated Parmesan cheese
DIRECTIONS
In a large pot or casserole, sauté the onion, fennel, carrots and parsnip gently in the oil for 10 minutes. Stir in the barley and stock. Bring to a boil, add the herbs and seasoning, then cover and simmer gently for 40 minutes. Stir in the green beans and pinto beans and continue cooking covered for another 20 minutes. Meanwhile, preheat the oven to 375. Brush the baguette slices with olive oil and place them on a baking sheet. Bake for about 15 minutes, until light golden and crisp. Remove from the oven and quickly rub each crouton with the garlic halves. Sprinkle with the cheese and return to the oven to melt. Ladle the barley into warm bowls and serve sprinkled with parsley, accompanied by the cheese croutons. This dish is best eaten with a spoon. (serves 6)