Sage & Parmesan Barley Stuffing

Prep time: 15min
Total time: 55min
Serves: 10
1 tbsp
olive oil
15 mL
2
celery stalks, diced
1
large carrot, diced
1/2
onion, diced
1
leek (white part only), diced
1 cup
pot barley, rinsed
250 mL
3 cups
vegetable broth
750 mL
1/2 cup
grated Parmesan cheese
125 mL
1 tsp
chopped fresh sage
5 mL
Salt and pepper to taste
Per 1/2 cup (125 mL)
calories
100
fat
1.5 g
saturated fat
0.3 g
carbs
20 g
sugar
2 g
protein
3 g
fibre
4 g
sodium
310 mg

Directions

  1. Heat oil in a medium saucepan over medium heat. Add celery, carrot and onion. Cook until vegetables start to soften, about 5 min. Add leek; cook for 2 min. Stir in barley; cook for 1 min. Add broth; bring to a boil. Reduce heat to medium-low; simmer, stirring occasionally, until barley is tender and liquid is absorbed, 25 to 30 min.

  2. Stir in Parmesan cheese, sage, salt and pepper.

Tip

To add a cheesy crust to the top of this versatile side dish, spoon stuffing into an oven-safe dish. Top with 1/2 cup (125 mL) grated Parmesan cheese. Bake in 375˚F (190˚C) oven for 15 minutes or until cheese is melted and golden brown.