Barley with roasted carrots and parsnips

Ingredients for 6 servings:

• 8 carrots (baby), peeled
• 2 large carrots, cut into 1 cm pieces
• 2 m.-sized parsnips, peeled, cut into 1 cm pieces
• 1 tsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• n. B. oil or alternatively cooking spray
• 6 m.-large shallot(s), chopped or 1 m.-large onion
• 200 g barley
• 120 ml dry white wine
• 700 ml chicken broth, low in sodium
• 200 g spinach, fresh
• 1 tsp coriander, ground
• 1 tsp lemon peel
• 4 tbsp Parmesan, ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Alternative to the usual side dishes (barley or pearl barley) with fish and chicken – suitable for WW –

Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Toss the carrots and parsnips in a bowl with 1/4 teaspoon of salt, 1/8 teaspoon of pepper, and the olive oil. Spread the vegetables evenly in an ovenproof dish and place them in the oven. Roast the vegetables for 30 minutes, turning once when they start to brown. Meanwhile, spray a medium saucepan with cooking spray and sauté the shallots over medium heat until softened, about 2 minutes. Add the barley and toast lightly for a few minutes. Add the wine and cook until the wine is absorbed, about 2 minutes. Add the chicken stock, cilantro, and the remaining 1/4 teaspoon of salt and 1/8 teaspoon of pepper to the pan and bring to a simmer. Cook the barley for about 25 minutes until tender. Stir in the spinach, roasted vegetables, lemon zest, and two tablespoons of Parmesan cheese. Transfer to a serving bowl and sprinkle with the remaining Parmesan cheese. Ready to serve. Per serving approx. 285g – 211 kcal. 7 WW points.