3 cans (14-1/2 oz. each) fat-free reduced-sodium beef broth
1 cup pearl barley, uncooked
1/2 cup KRAFT Grated Parmesan Cheese, divided
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Let's Make It
Melt butter in 6-quart sauce pot on medium-high heat. Add oil, onion and garlic; cook and stir 5 minutes or until onion is tender. Add mushrooms and thyme; cook and stir 5 minutes or until mushrooms are tender.
Stir in broth and barley; bring to boil. Reduce heat to medium-low; simmer 45 minutes or until barley is tender. Stir in half the cheese. Sprinkle with remaining cheese before serving.
Store barley in an airtight container at room temperature for 6 to 9 months.
If shiitake mushrooms are not available, use white button mushrooms or crimini mushrooms instead.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, about 2/3 cup each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.