Barley with caramelized vegetables

Ingredients

• 4 cups (1 L) low-sodium vegetable broth
  
• 2 tbsp (30 mL) canola oil, divided
  
• 3/4 cup (175 mL) pearl barley
  
• 1 medium onion, thinly sliced
  
• 1 red pepper, thinly sliced
  
• 1 package (8 oz/250 g) sliced mushrooms
  
• 1 large clove garlic, finely chopped
  
• 1 zucchini, halved lengthwise, and cut into thin strips
  
• 3 tbsp (45 mL) balsamic vinegar
  
• 1 tbsp (15 mL) brown sugar
  
• 1/4 tsp (1 mL) pepper

Directions

1. In saucepan, heat 1 tbsp (15 mL) canola oil over medium-high heat. Add barley and toast 3-4 minutes.
2. Add broth to barley. Bring to boil, then reduce heat and simmer, uncovered, until barley is tender, about 40-45 minutes. Drain off excess broth. Cover to keep barley warm.
3. Meanwhile, in large frying pan, heat remaining 1 tbsp (15 mL) canola oil. Add onion and sauté about 5 minutes, stirring frequently. Add red pepper, mushrooms and garlic and sauté 3-4 minutes.
4. Add zucchini, balsamic vinegar and brown sugar and continue to cook about 4-5 minutes longer. Season with pepper. Serve over barley.

Nutritional info per serving (1 of 8)

• Calories: 90
  
• Protein: 2 g
  
• Total Fat: 3.5 g
  Saturated Fat: 0 g
  Cholesterol: 0 mg
• Carbohydrates: 12 g
  Fibre: 2 g
  Sugars: 5 g
  Added sugars 2 g
• Sodium: 75 mg
  
• Potassium: 158 mg