One great thing about cooking with whole grains like barley, brown rice and quinoa is that a little goes a long way! They are also packed with fiber, which makes them more filling.
Makes: 6 Servings
Ingredients
1 bag(10 oz) frozen vegetables of your choice
½ small yellow onion, diced
3 garlic cloves, minced
1 ¼ cups pearl barley, rinsed
1 can (15 oz) garbanzo beans (chickpeas), rinsed and drained
2 ½ cups low sodium chicken or vegetable broth
4 sprigs fresh thyme
1 ¼cups water
Optional: ¼ tsp kosher salt, ¼ tsp black pepper, 3 Tbs chopped fresh parsley, 1/3 cup grated Parmesan cheese, fresh lemon juice
Instructions
- Add frozen vegetables, onion, garlic, barley, chickpeas, broth, water, and thyme to a crock pot bowl. Cook on high for 2 to 2½ hours, or on low for 4 to 4½ hours. Barley should be tender and most of the liquid should be absorbed.
- Remove and discard thyme sprigs; stir in lemon juice. Top with parsley and cheese and serve.
