I’ve made a similar dish using the grain farro, and if you are not familiar with faro you should check out my post. Farro is a wonderful grain to cook with. In the winter I love soups and creamy comfort food. This Barley with Roasted Parsnips and Carrots is an easy dinner that tastes very much like comfort food! You can enjoy the leftovers for lunch the next day or use them to make a Chicken and Barley Soup. However you enjoy this Barley with Roasted Parsnips and Carrots, it will warm you up on a chilly day. I like the fact that the whole meal only takes about 15 minutes of prep time and then 40 minutes of roasting/cooking time. The meal will be on the table in no time.
Barley with Roasted Parsnips and Carrots
2 large carrots cut into ½ inch slices
2 medium parsnips cut into ½ inch slices
1 tsp. olive oil
½ tsp. salt
¼ tsp. pepper
½ cup shallots, chopped
1 cup barley
½ cup white wine
3 cups homemade chicken broth
1 tsp. Ground coriander
2 cups baby spinach
4 Tbsp. grated Parmesan
Preheat your oven to 400 degrees. Place the carrots and parsnips in a large rimmed baking pan and drizzle with olive oil. Season with salt and pepper. Arrange the vegetables in a single layer and roast, stirring once, until lightly browned and tender, about 30 minutes.
Meanwhile, spray a large saucepan with nonstick spray and set over medium heat. Add the shallot s and cook, stirring often until softened, about two minutes. Add the barley and cook until lightly toasted, about 5 minutes. Stir often. Add the wine and cook, stirring until the wine is absorbed, about to minutes.
Add the broth and the coriander to the saucepan and bring to a simmer. Cook until the barley is tender, about 25 minutes. Stir in the roasted vegetables and 2 tablespoons of the Parmesan. Transfer to the serving bowl and sprinkle with the remaining Parmesan cheese. Serve at once.