2/3 c. (about 2 1/2 ozs.) grated Parmigiano-Reggiano cheese, divided
1/3 c. chopped pecans, toasted
2 T. chopped fresh parsley
Instructions
Preheat oven to 400.
Combine parsnip, cauliflower, bell pepper, 2 tsp. olive oil, black pepper and salt on jelly roll pan coated with cooking spray. Toss well to coat. Bake for 20 mins. or until lightly browned, stirring after 10 mins.
Heat remaining 1 tsp. olive oil in large saucepan over medium-high heat. Add onion, saute 4 mins. or until browned. Add 3 c. broth and barley, bring to a boil. Cover, reduce heat, simmer 30 mins. or until liquid is absorbed and barley is al dente. Add remaining 1 c. broth, 1/2 c. at a time, stirring constantly until each portion of broth is absorbed before adding the next.
Stir in parsnip mixture and 1/3 c. cheese. Sprinkle with remaining 1/3 c. cheese, pecans and parsley. YIELD- 6 servings
