Nutrition Facts

• • Calories: 251
  • Fat: 11g
  • Saturated Fat: 2g
  • Cholesterol: 4mg
  • Sodium: 156mg
  • Carbohydrates: 32g
  • Fiber: 8g
  • Protein: 8g

Ingredients

• • 2-1/4 cups low-sodiumvegetable broth
  • 3/4 cup uncooked pearl barley, rinsed
  • 4 Tbsp olive oil (divided)
  • 1 package (10 oz) creminimushrooms, halved
  • 1 small head cauliflower,chopped (about 4 cups)
  • 1 large white onion, cut intothin strips (about 1-1/2 cups)
  • 1 can (15 oz) diced tomatoeswith mild green chilies,undrained
  • 2 small orange bell peppers,sliced (about 2 cups)
  • 1 cup fresh basil leaves,chopped, plus a few sprigsfor garnish
  • 1/4 cup grated Parmesan orsoy Parmesan cheese
  • salt and pepper (to taste)

Preparation

• • Bring broth to a boil in large pot. Add barley, reduce heat to low, cover and cook 30 minutes, or until broth is absorbed and barley is tender. Transfer to a mixing bowl.
  • Heat a tablespoon of oil in a skillet over medium-high heat. Add mushrooms and sauté 5 minutes or until browned. Add to barley. Add remaining tablespoon of oil and saute cauliflower and onion for 8 minutes, stirring frequently.
  • Add tomatoes; reduce heat to medium-low, cover and simmer for 8 minutes. Stir in peppers; cover and simmer 5 minutes more or until tender.
  • Stir in barley-mushroom mixture, chopped basil and cheese. Season to taste with salt and pepper. Cook one minute more, or until heated through. Serve garnished with basil sprigs.

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