Ingredients
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2 tbsp butter
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1 cup diced onion
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1 tbsp minced garlic
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1 tbsp chopped rosemary
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1 1/2 cups pearled barley
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1 qt low sodium chicken broth
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1/4 cup Parmesan cheese
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1/4 cup heavy cream
Steps
1
Preheat a large skillet over medium high heat. Add the butter, onion, garlic, and rosemary. Cook, stirring often, for 2-3 minutes.
2
Add the barley, and cook for 1 additional minute to toast the grains
3
Add the broth and bring liquid to a boil, and then reduce heat to medium low. Cover pan with a lid and cook for 20 minutes or until liquid is absorbed. Remove from heat and stir in the cream and cheese. Let stand for 5 minutes before serving.
