Serves: 4
Total Calories: 367

4 cups Meat Broth or Chicken Broth (see Soups)
4 tablespoons unsalted butter
1 small onion, finely chopped
1 cup pearl barley, rinsed and drained
1/2 cup fresh or frozen green peas
1/2 cup chopped mushrooms, any kind
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped celery
salt and freshly ground black pepper
1/4 cup freshly grated Parmigiano-Reggiano

1 Prepare the broth, if necessary. In a large saucepan, melt 3 tablespoons of the butter over medium heat. Add the onion and cook, stirring frequently, until golden, about 10 minutes.

2 Add the barley and stir well. Stir in half each of the peas, mushrooms, bell pepper, and celery and cook 2 minutes or until wilted. Add the broth and bring to a simmer. Cover and cook 20 minutes.

3 Stir in the remaining vegetables and salt and pepper to taste. Cook, uncovered, 10 minutes more or until the liquid has evaporated and the barley is tender. Remove from the heat.

4 Stir in the remaining tablespoon of butter and the cheese. Serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 367
Calories from Fat: 139

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