Barley and Mushroom
Ingredients:1 cup Pearl Barley
2 tbsp butter
2 garlic cloves minced
12 oz cremini mushrooms finely chopped
2 cups low sodium broth
¼ tsp salt
½ tsp pepper
½ tsp dried thyme
- In a dry saucepan over medium heat, toast barley, stirring often, until it starts to brown (about 3 minutes). Transfer to a mixing bowl.
- In same saucepan over medium heat, melt butter. Add garlic and cook until aromatic (about 1 minute). Stir in mushrooms and cook until they release their liquid and become tender (about 3 mintues). Stir in barley, stock, ½ cup water, salt, pepper, and thyme. Bring to boil over high heat, reduce heat to medium low, cover, and simmer until barley is tender (30-35 minutes).
Root Veggie Medley
Ingredients:2 sweet potatoes or yams
4 Tbsp extra- virgin olive oil
4 tsp minced fresh rosemary
½ tsp salt
½ tsp pepper
- Preheat oven to 400 degrees. Peal sweet potatoes, parsnips, and carrots. Slice veggies into rounds ½ inch thick. Cut sweet potatoes rounds into quarters or as needed to match the size of the parsnips and carrots.
- Put veggies in a ceramic or glass baking dish. Drizzle with olive oil, sprinkle with rosemary, salt, pepper, and toss to coat. Roast until vegetables are tender (20-30 minutes)
Adapted from Cooking for Baby: Wholesome, homemade, delicious, foods for 6 to 18 months by Lisa Barnes