Recipe: Barley Casserole

This is one of our favourite quick "go to" suppers at our house.  I always have the ingredients on hand and it takes no time at all to cook up.  A family friend first made this dish for me last Christmas, and I have been tweaking it ever since. Barley is loaded with protein and fibre, so it makes a great meal when meat isn't involved.

Barley Casserole

1 cup pearl barley (I have tried it with pot barley...not my fave)
3 cups low sodium veggie stock
1 onion, diced
1-2 carrots, diced (I always use about 12 baby carrots because they are always on hand)
1 cup frozen corn
1 red pepper
1 tsp chia seeds
1 tsp Montreal Steak Spice
Olive oil
Garlic

Bring barley and stock to a boil, and then allow to simmer until the liquid is absorbed.
Sautee carrots and onion in a generous amount of olive oil, adding corn when veggies are almost soft.  Season with garlic and steak spice.
Combine together and add chia seeds for a punch of protein! 

I served mine with homemade wheat bread...delicious!

Enjoy!