Need a quick supper? Fix this dish and even the pickiest eaters in the house will gobble it up.
Toss a crunchy salad full of dark greens and colorful red and yellow peppers, radishes, some purple onion slices, and deep black olives. Dowse it with a splash of olive oil and balsamic vinegar…sprinkle lots of freshly cracked black pepper and kosher salt.
For the family, thickly slice a crusty baguette, rub the pieces with garlic and drizzle on some olive oil, and a sprinkling of Italian herbs. Throw it under the broiler until golden.
1 tablespoon olive oil
1 large onion, diced
3 carrots, diced
4 ribs of celery, diced
2 tablespoons pearl barley
1/2 cup water
Two 14-ounce cans reduced-sodium beef broth
One 14.5-ounce can diced tomatoes, undrained
1 teaspoon dried basil
1 teaspoon dried oregano
1 bay leaf
1/8 teaspoon cumin
Kosher salt and black pepper to taste
One 16-ounce pkg. frozen OR homemade pre-cooked meatballs (Vege Version: 1 pkg Trader Joe’s vegetarian meatballs…or other brand)
In a large saucepan heat olive oil over medium heat. Add onions, carrots, and celery and cook until onions are transparent. Stir in barley and sauté for 1 minute. Turn heat up to medium-high. Add water, broth, tomatoes, basil, oregano, bay leaf, cumin, salt and pepper. Bring to a boil and reduced heat to low. Allow to simmer, covered, for 40 minutes. Barley should be tender but still chewy at this point. Remove bay leaf. Add meatballs and continue simmering for 15 minutes longer. Serve with Parmesan cheese if desired. Makes approx eight (1 cup) servings.
Per Serving: Calories 217; Protein 13 g; Fat 11 g; Carbs 10 g; Sugar 3 g; Sodium 484 mg