Parmesan-Tomato Barley

• 1 whole Onion
• 2 cloves Garlic
• 3 whole Jalapeno Peppers
• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1-1/2 cup Barley, uncooked
• 3 cups Chicken Broth
• 1 whole Large Tomato
• 1/4 cups Fresh Chopped Oregano
• 1 Tablespoon Fresh Chopped Thyme
• 3 Tablespoons Fresh Chopped Parsley
• 1/2 cups Shredded Parmesan Cheese
• Salt And Pepper, to taste

1. Dice onion and garlic. Seed and chop peppers.
2. In large pot, over medium high heat saute onions, garlic, and peppers in olive oil and butter for 5 minutes, until edges begin to brown. Add in the barley and stir-fry for a couple of minutes. Turn down heat, cover and simmer 40 minutes until tender.
3. While the barley is cooking, dice the tomato, chop the herbs, and shred the cheese.
4. When the barley is tender, add the tomato and herbs to the pan, and cook for another 5 minutes.
5. Turn the heat off, add in the cheese and stir well to combine/melt. Season to taste with salt and pepper.

onion, garlic, peppers, olive oil, butter, barley, chicken broth, tomato, ubc, fresh chopped thyme, fresh chopped parsley, parmesan cheese, salt

Taken from tastykitchen.com/recipes/sidedishes/parmesan-tomato-barley/ (may not work)