Caramelized vegetables and ricotta transform simple barley into a decadent and comforting dish. Bonus: this recipe is loaded with protein and fiber, making for a filing meal.
Prep Time
20 minutes
Cook Time
45 minutes
Makes
4 servings
Ingredients
1 eggplant
1 bell pepper
1 sweet onion
2 cups cherry tomatoes
2 tablespoons extra virgin olive oil
2 tablespoons tomato paste
Salt
Dried oregano
1 head garlic
1 cup pearled barley
1.5 cups shredded rotisserie chicken
½ cup whole milk ricotta
Preparation
1. Preheat the oven to 425 degrees Fahrenheit.
2. In a medium saucepan, put 6 cups of water to boil.
3. While waiting for the oven to preheat and the water to boil, prepare the vegetables: peel and chop the eggplant into ½ inch cubes, chop the bell pepper, slice the onion into thin (¼ inch) wedges, and slice the tomatoes in half. Add all vegetables to a medium mixing bowl.
4. Add 2 tablespoons olive oil, 2 tablespoons tomato paste, ½ teaspoon salt, and ½ teaspoon oregano to vegetable mix. Mix to distribute quickly, as the eggplant will absorb oil rapidly.
5. Transfer the vegetable mix to a 13 inch x 18 inch sheet pan lined with parchment paper. Place the garlic head in a corner of the sheet pan. Roast vegetables for 35 minutes until all liquid is absorbed and vegetables are golden brown, stirring half-way to ensure even cooking. Once the vegetables are roasted, set aside.
6. When water comes to a boil, add 1 cup barley and ½ teaspoon salt. Cover, reduce heat to medium, and simmer for 40-45 minutes until barley is tender.
7. While the barley and vegetables are cooking, shred the chicken.
8. Drain the barley, reserving 1 cup of the cooking liquid.
9. When the garlic is cool enough to handle, squeeze out 4 cloves and use a fork to mash into a paste. Reserve the rest of the garlic for other recipes (try spreading it on toast or adding to mashed potatoes).
10. Mix the barley, caramelized vegetables, garlic paste, 1.5 cups of shredded chicken, 1 cup of the reserved cooking liquid, and ½ cup ricotta.
11. Serve sprinkled with a generous amount of parmesan cheese.
12. Store in an air-tight container in the refrigerator for up to 4 days. Freezing is not recommended.
Nutrition Information
Serving Size: 1 bowl (¼ of recipe)
Calories: 422, Fat: 13g, Protein: 26g, Carbohydrates: 56g, Fiber: 14g, Sodium: 817mg
Adapted from: https://plantyou.com/creamy-roasted-vegetable-pasta/
