2/3 cup (about 2 1/2 ounces) grated Parmigiano-Reggiano cheese, divided
1/3 cup chopped pecans, toasted
2 tablespoons chopped fresh parsley
How to Make It
Preheat oven to 400°.
Combine parsnip, cauliflower, bell pepper, 2 teaspoons olive oil, black pepper, and salt on a jelly-roll pan coated with cooking spray, and toss well to coat. Bake at 400° for 20 minutes or until lightly browned, stirring after 10 minutes.
Heat remaining 1 teaspoon olive oil in a large saucepan over medium-high heat. Add onion; sauté 4 minutes or until browned. Add 3 cups broth and barley; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until liquid is absorbed and barley is al dente. Add the remaining 1 cup broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next. Stir in parsnip mixture and 1/3 cup cheese. Sprinkle with the remaining 1/3 cup cheese, pecans, and parsley.
This was a lot of time spent on something that was just ok. I liked it, but my husband (though he ate it) didn't love it and felt it was lacking in flavor. He called it porridge. I probably won't make it again because it just isn't worth the effort and time.
I changed the recipe, I added more garlic with the onion and I used sweet potatoes, rutabagas, parsnips and carrots. I roasted those as the directions said and I used toasted almonds, combination of parm and asiago cheese. I served this as the main dish and the kids loved it and found it very filling on it's own.
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.