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1 tbsp. oil
Fry onion and thyme for 1 minute. Add carrots, celery, leek, and asparagus for another minute.
Add barley for another minute.
Season with salt and pepper. Add broth and water; bring to a boil.
Cover, reduce heat, and simmer 40 minutes. Stir in parsley.
Poster's Notes:
Posted by Elaine Gaber-Katz
Nutritional Info Per Serving: N/A
1/4 cup chopped onion
Thyme
1 cup diced carrots
1 cup diced celery
1 cup thinly sliced leeks
1 cup asparagus
1-3/4 cups uncooked pearl barley (about 12 ounces)
6 cups vegetable broth
1 cup water
Salt to taste
Pepper to taste
Chopped fresh flat-leaf parsley
I do this with rice or barley.