Makes 6 -servings.
This side dish, which combines grains and vegetables, is nutritious and delicious. It’s a bit sweet, a bit crunchy and quite tasty.
INGREDIENTS
3 tablespoons extra -virgin olive oil
1 onion, finely chopped
1 cup medium pearl barley
2 cups vegetable broth
½ pound parsnips, peeled and coarsely grated (See Note)
Kosher salt
Freshly ground black pepper
Petals from 4 thyme sprigs
PREPARATION
Heat 2 tablespoons of oil in a medium saucepan and sauté the onion until soft, about 5 minutes.
Add the barley and 1 ½ cup of broth. Bring to a boil, lower the heat and cook covered for about 30 minutes, stirring from time to time. The barley should be soft and the broth almost absorbed.
Transfer the barley to a dish.
Heat the remaining oil in the saucepan, add the parsnips and ½ cup of remaining broth. Bring to a boil, lower the heat and simmer, covered until the parsnips are semi-soft, about 5 minutes.
Add the barley and combine. Season with salt, pepper and add thyme.
NOTE
I use the medium grating attachment of the food processor to grate the parsnips.
