Resistant Starch: 4.1g
1. Heat oil in a large nonstick skillet over medium-high heat. Add carrot and onion, and cook 45 minutes until onion begins to brown. Add garlic and thyme; cook 1 minute or until fragrant.
2. Reduce heat to medium; stir in barley and white wine (if using) or 1/2 cup broth; cook 1 minute or until liquid is absorbed. Add zucchini, bell peppers, and 3/4 cup broth; cook 45 minutes, stirring occasionally, until liquid is absorbed. Add remaining 3/4 cup broth; cook until vegetables are tender and most of liquid has been absorbed. Add 1/4 teaspoon salt and freshly ground black pepper.
3. Stir in peas; remove from heat. Let stand 12 minutes or until peas are thawed but still bright green. Stir in Parmesan cheese just before serving.
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