Monday’s Bread Bowl: Barley Primavera

A comforting serving that subs for starch

We’re always on the lookout for different dishes that can substitute for carb-loaded potatoes, rice, or bread. Barley has so much nutritional value without the unnecessary carbohydrates. Corn, carrots, and bell pepper add nutrients, color, and veggie flavor. Finally, we added mild cheddar cheese that gives our rendition a comfort food texture. (For a richer, creamier barley, add some cream cheese -- whatever you think feels right -- to the recipe near the end where the cheddar cheese is added).

What you will need:

1 wooden spoon
1 stock pot with lid
4 cups water
½ cup green onion, sliced
1 shallot, diced
1 garlic clove, diced
1 cup pearl barley
½ cup carrots, diced
½ cup bell pepper, chopped
2 packets GOYA chicken bullion
2 tablespoons parsley, chopped
¾ cup mild cheddar cheese, shredded
2 tablespoons olive oil
Salt and pepper to taste

Cooking and Directions:

Heat up pot on medium-high heat. Add oil, garlic, salt, pepper, shallot, and half the amount of green onion. Sautee until shallot turns translucent. Pour in 1 cup of water and bring to a boil. Add bullion to boiling ingredients and mix well. Add the remaining 3 cups of water and bring to a boil. Pour in barley and mix again before lowering heat to medium-low heat. Cover with lid and let barley cook for 40 minutes. Stir occasionally. Next, add bell pepper, carrots, corn, parsley, cheese, and remaining green onion. Mix well. Let ingredients cook and flavors blend for another 10 minutes before serving.