Cheddar, Broccoli, And Barley Sweet Potatoes
- 1/3 cup uncooked pearl barley
- 1 1/2 tablespoons olive oil
- 1 tablespoon finely chopped garlic
- 4 1/2 cups coarsely chopped broccoli florets (about 1 large head)
- 1/4 cup water
- 1/4 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper
- 2 ounces cheddar cheese, shredded (about 1/2 cup)
- Preheat oven to 400u0b0. Bake potatoes according to recipe instructions.
- Cook barley according to package directions, omitting salt and fat.
- Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add garlic; cook 30 seconds, stirring constantly. Add broccoli and 1/4 cup water to pan. Cover and cook 4 minutes or until crisp-tender. Stir in cooked barley, salt, and pepper; uncover and cook 1 minute. Stir in cheese. Top potatoes with barley-broccoli mixture.
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pearl barley, olive oil, garlic, broccoli florets, water, kosher salt, red pepper, cheddar cheese
Taken from www.myrecipes.com/recipe/cheddar-broccoli-sweet-potatoes (may not work)