Dinner

Vegetable Barley Hotpot is for Dinner.

Vegetable Barley Hotpot takes 25 minutes to prepare.

Vegetable Barley Hotpot takes 40 minutes to cook.

Vegetable Barley Hotpot makes 6 servings.

The ingredients for Vegetable Barley Hotpot are:

1 cup dry pearl barley
4 cups vegetable broth
3 cups water


2 tsp olive oil
2 onions, chopped
2 carrots, peeled and chopped
1 red bell pepper, peeled and chopped
2 cups diced zucchini (approx 2 medium)
2 cloves minced garlic (approx 2 tsp, if using jarred)

1/4 cup chopped fresh (or freeze dried) parsley (**if no fresh or freeze dried, use 1 tbs dried)
12 cup shredded or shaved parmesan

Here is how you make Vegetable Barley Hotpot:

Place barley, vegetable broth and water in a large pot with a lid (I use my dutch oven). Bring to a boil, stir and then reduce to medium-low and cover. Cook for 30 minutes or until tender (may take 35 minutes or so). While barley is cooking, heat oil in a skillet over medium heat (I use a non-stick in addition to the oil) and add the onion and carrot. Saut? for 5 minutes, stirring frequently. Add zucchini, garlic and red pepper. Cover and saut? for 6 minutes. Remove from heat, leave covered and wait for the barley to finish cooking. When barley is cooked, strain into a collander over a bowl. Dump the strained barley into the saut? pan along with one cup of the reserved barley liquid from the bowl. Return pan (with veggies and barley) to the heat and stir in the parsley (you can use freeze dried parsley if you don't have fresh). Top with parmesan and serve.Serving Size: 6 servings, approximately 1 cup eachNumber of Servings: 6Recipe submitted by SparkPeople user FAT_NO_MORE_MN.

The nutritional information for Vegetable Barley Hotpot is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 219.6

• Total Fat: 4.4 g
• Cholesterol: 5.4 mg
• Sodium: 775.8 mg
• Total Carbs: 38.8 g
• Dietary Fiber: 8.2 g
• Protein: 7.7 g

The dietary needs meet for Vegetable Barley Hotpot is Vegetarian