Creamy Barley with Lentils & Shrimp

Name: Creamy Barley with Lentils & Shrimp
Prep time: PTM
Cook time: PTM

portion(s)

preparation

cooking

ingredients

Main dish

Servings: 4
Preparation time: 5 minutes
Cooking time: 45 minutes
Cost per serving: $2.49
Storage: 3 days in the fridge. Can be frozen.
Kitchen tools: Measuring cups and spoons, cutting board, sharp knife, small pot, large pot, ladle, colander, can opener, grater, wooden spoon
This original recipe was developed by Extenso—the Université de Montréal reference centre on human nutrition.

Ingredients

500 ml (2 cups) milk
500 ml (2 cups) water
5 ml (1 tsp) canola oil
1 small yellow onion, peeled and chopped
2 celery sticks, chopped
Salt and pepper to taste
250 ml (1 cup) dry pearl barley
250 ml (1 cup) chicken broth
1 can (540 ml) lentils, drained and rinsed
250 ml (1 cup) grated cheddar cheese
175 ml (¾ cup) frozen green peas
Or another green vegetable chopped into small pieces (green bell peppers, green beans or broccoli, for example)
150 g (1/3 lb) northern shrimp, shelled
Or any kind of fish of your choice.

Preparation

1. In a small pot over medium heat, warm the milk and water. When the mixture first starts to bubble, turn off heat, cover and set aside.

2. Heat the oil in a large pot over medium heat. Add the onion and celery and cook for 4 minutes. Add salt and pepper.

3. Add the barley and stir to ensure the barley is covered in oil.

4. Add the chicken broth and bring to a boil over medium-high heat, stirring constantly until all the broth has been absorbed.

5. Add a ladle of the milk mixture and continue to stir until there is almost no liquid left.

6. Repeat step 5 until there is no milk mixture left.

Tip: If the barley still isn’t soft after using all the milk mixture, add 60 ml (¼ cup) of water at a time.

7. Add the lentils, cheddar cheese, green peas and shrimp. Mix until the cheese has melted. Variation: This recipe can be prepared without the shrimp.