Creamy Barley with Lentils & Shrimp

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.