Barley is a nutty, chewy grain with a taste and texture that holds up well to earthy spinach, sweet potato, and a healthy amount of garlic.
Any food that contains vitamin A, like sweet potato, is great for the skin, which is a barrier against all the toxins, viruses, and environmental threats in your life.
1 tablespoon olive oil ½ sweet onion, finely chopped 1 teaspoon minced garlic 1 cup pearl barley, soaked overnight, drained, and rinssearch/label/Health%20food ed 2 sweet potatoes, peeled and cut into ¼-inch pieces 3 cups low-sodium vegetable stock 2 cups packed baby spinach ½ cup grated Parmesan cheese 1 tablespoon butter Sea salt Freshly ground black pepper
1. Preheat the oven to 400°F.
2. In a large ovenproof skillet, heat the olive oil over medium-high heat. Sauté the onion and garlic until softened, about 3 minutes.
3. Stir in the barley, sweet potatoes, and vegetable stock. Cover the skillet and transfer to the oven. Bake until the barley is tender and the liquid is absorbed, about 35 minutes.
4. Remove the skillet from the oven and stir in the spinach, Parmesan cheese, and butter.
Season with salt and pepper and serve. PER SERVING: Calories: 342; Total fat: 10g; Saturated fat: 5g; Carbohydrates: 54g; Sugar: 4g; Fiber: 11g; Protein: 11g
Any food that contains vitamin A, like sweet potato, is great for the skin, which is a barrier against all the toxins, viruses, and environmental threats in your life.
1 tablespoon olive oil ½ sweet onion, finely chopped 1 teaspoon minced garlic 1 cup pearl barley, soaked overnight, drained, and rinssearch/label/Health%20food ed 2 sweet potatoes, peeled and cut into ¼-inch pieces 3 cups low-sodium vegetable stock 2 cups packed baby spinach ½ cup grated Parmesan cheese 1 tablespoon butter Sea salt Freshly ground black pepper
1. Preheat the oven to 400°F.
2. In a large ovenproof skillet, heat the olive oil over medium-high heat. Sauté the onion and garlic until softened, about 3 minutes.
3. Stir in the barley, sweet potatoes, and vegetable stock. Cover the skillet and transfer to the oven. Bake until the barley is tender and the liquid is absorbed, about 35 minutes.
4. Remove the skillet from the oven and stir in the spinach, Parmesan cheese, and butter.
Season with salt and pepper and serve. PER SERVING: Calories: 342; Total fat: 10g; Saturated fat: 5g; Carbohydrates: 54g; Sugar: 4g; Fiber: 11g; Protein: 11g