One of the oldest cultivated crops, barley comes either hulled or pearl. It’s categorized as a cereal grain and is among the highest in fiber content. While you might be more familiar with the lighter colored pearl barley, hulled barley is golden brown and the more nutritious and tasty of the two.  An excellent choice for controlling blood sugar, use barley in salads, soups, or as a side dish. We’ve supercharged this nutritious grain with some bright orange goodness.

INGREDIENTS:

1 cup hulled barley

3 cups + 4 tablespoons chicken stock

3 carrots, peeled and cut in half 

⅓ cup ricotta cheese

⅓ cup grated parmesan cheese 

Salt, to taste

DIRECTIONS:

1. Combine barley and 3 cups stock in a medium pot. Carefully watch the pot so as not to boil over with foam. When it comes to a boil, lower heat, cover, and simmer for 40 minutes until it is soft but still chewy.

2. When the barley is cooked, let sit in a covered pot for 10 minutes

3. In a separate pot cover carrots in water and simmer until tender, about 10-12 minutes.

4. Purée carrots in a food processor. Add remaining chicken stock one tablespoon at a time until the carrot reaches a smooth consistency.   Blend in  ricotta and parmesan.

5. Fluff barley with a fork and mix in carrot purée.

6. Season with salt to taste. 

*Makes 4 servings