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Recipe Summary test

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large dutch oven, heat the EVOO over medium heat. Add the onion and cook, stirring frequently, until softened, 5 minutes. Stir in the garlic and thyme and cook, stirring, for 1 minute. Stir in the barley and the vegetable broth; season with 1 tsp. salt and 1/2 tsp. pepper. Bring to a boil, lower the heat, cover and simmer for 15 minutes.

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  • Stir in the squash, cover the pot and cook until tender, 18 to 20 minutes. Stir in the peas and 1 cup cheese and cook, uncovered, until the cheese is melted, about 2 minutes. Garnish with the remaining 1/4 cup cheese.

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