Fennel and Barley Salad

[Guest guest]

Fennel and Barley Salad

 

cooking spray

3/4 cup chopped onions

1 fennel bulb, chopped, about 1 cups

1/2 tbsp. canola oil

1 to 3 cloves garlic, finely chopped

3/4 cup thin slices of red, orange, and/or yellow bell pepper

1 cup pearl barley

1 tsp. dried thyme

1 tsp. dried marjoram

4 to 5 cups vegetable broth

salt and freshly ground black pepper

1 cup spinach leaves, torn into pieces

1/4 cup grated Parmesan cheese

2 tbsps. finely-chopped fresh basil

 

Generously coat a large heavy pot with spray oil and place over medium-high

heat. Add the onions and fennel and saut until tender, 5 to 10 minutes. Add oil

and heat until hot. Add the garlic and bell peppers and saut lightly for 1 to 2

minutes.

Stir in barley, thyme, marjoram and broth. Bring to a boil, immediately reduce

heat to low and simmer until the liquid is almost absorbed, stirring

occasionally, 40 to 50 minutes or until barley is tender. Midway through the

cooking process, add salt and pepper to taste.

When barley is cooked, add spinach, cheese and basil. Stir to blend and adjust

seasonings with salt and pepper, to taste.

Makes 6 servings.