Creamy Barley with Lentils and Eggplant


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Creamy Barley with Lentils and Eggplant
Creamy Barley with Lentils and Eggplant
Ingredients
1 tbsp olive oil
1 cup each: chopped onion and peeled, chopped eggplant
1/2 cup carrot chopped
3 cups vegetable broth
1 (8.8-oz.) package Raley's Barley, Peas and Lentils
1/2 tsp each: dried thyme and freshly ground Raley's Garlic Pepper
Directions

Heat 1 tbsp. olive oil in a medium saucepan over medium-high heat. Add 1 cup each: chopped onion and peeled, chopped eggplant and 1/2 cup chopped carrot to pan; cook and stir for 10 minutes. Stir in 3 cups vegetable broth, 1 (8.8-oz.) package Raley’s Barley, Peas and Lentils and 1/2 tsp. each: dried thyme and freshly ground Raley’s Garlic Pepper. Bring to a boil; reduce heat and simmer, covered, for 10 minutes. Remove from heat and let stand for 5 minutes or until broth has been absorbed.

Makes 4 to 6 servings.  

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