Barley with Roasted Parsnips and Carrots.

Barley with Roasted Parsnips and Carrots

PointsPlus Value 5

level BASIC prep 15 MIN roast/cook 40 MIN serves 6

8 baby carrots, peeled

2 large carrots, cut into 1/2-inch slices

2 medium parsnips, peeled and cut into 1/2-inch slices

1 teaspoon olive oil

½ teaspoon salt

¼ teaspoon black pepper

½ cup chopped shallots

1 cup barley

½ cup dry white wine

3 cups reduced-sodium chicken broth

1 teaspoon ground coriander

2 cups baby spinach

1 teaspoon grated lemon zest

4 tablespoons Parmesan cheese shavings





1 Preheat oven to 400°F. Place carrots and parsnips in large rimmed baking pan; drizzle with oil and sprinkle with ¼ teaspoon of the salt and 1/8 teaspoon of the pepper. Toss to coat. Arrange vegetables in baking pan in single layer and roast, stirring once, until lightly browned and tender, about 30 minutes.




2 Meanwhile, spray large saucepan with nonstick spray and set over medium-high heat. Add shallots and cook, stirring often, until softened, about 2 minutes. Add barley; cook, stirring occasionally, until lightly toasted, about 5 minutes. Add wine and cook, stirring, until absorbed, about 2 minutes.




3 Add broth, coriander, and remaining ¼ teaspoon salt and 1/8 teaspoon pepper to saucepan and bring to simmer. Cook until barley is tender, about 25 minutes.




4 Stir in spinach, roasted vegetables, lemon zest, and 2 tablespoons of the Parmesan. Transfer to serving bowl; sprinkle with remaining 2 tablespoons Parmesan. Serve at once.




PER SERVING (2/3 cup): 282 g, 211 Cal, 3 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 5 mg Chol, 359 mg Sod, 37 g Total Carb, 4 g Total Sugar, 8 g Fib, 9 g Prot, 84 mg