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Chicken, turkey & duck

Cheesy Barley with Mushrooms and Sweet Potatoes
3 cups Hannaford No Salt Added 99% Fat-Free Chicken Stock
1 cup water
2 Tbsp. Taste of Inspirations Roasted Garlic Marinade
1 yellow onion, finely chopped
1 (8-oz.) container Nature's Promise Organic Whole Baby Bella Mushrooms, trimmed and quartered
Salt and pepper
1 1/3 cups quick-cooking barley
1 large sweet potato, peeled and cut into 1/4" pieces
4 oz. reduced-fat cheddar cheese, shredded (about 1 cup)
1 tsp. lemon zest
2 Tbsp. chopped fresh parsley
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Cheesy Barley with Mushrooms and Sweet Potatoes

Cheesy Barley with Mushrooms and Sweet Potatoes

Cheesy Barley with Mushrooms and Sweet Potatoes
Two Stars Guiding Stars
  • Servings:Serves 4
  • Prep Time:15 minutes
  • Cook Time:20 minutes
1. Bring stock and water to a simmer in a small saucepan over medium-high heat. Meanwhile, heat marinade in a large saucepan over medium-high until hot; add onion and mushrooms, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes.
2. Stir barley and sweet potatoes into saucepan with veggies. Add hot stock, cover, and reduce heat to medium-low; simmer 10 minutes. Uncover and continue to cook, stirring occasionally, until sweet potatoes are tender, 5 to 10 more minutes.
3. Remove from heat and stir in 3/4 cup cheese and the lemon zest, then season with salt and pepper to taste. Divide among bowls and top with parsley and remaining 1/4 cup cheese before serving.
Source: Hannaford fresh Magazine, December 2020