2 tablespoons olive oil

2 medium carrots, peeled, finely diced

1 onion, finely diced

1 small red bell pepper, finely diced

1 clove garlic, minced

1 can (16-ounces) reduced-sodium chicken broth

1 1/3 cups quick-cooking barley

1/4 teaspoon salt or to taste

Freshly ground pepper to taste

2 teaspoons each: balsamic vinegar, minced fresh thyme (1/2 teaspoon dry)

1/4 cup crumbled goat cheese or feta

 

Heat 1 tablespoon of the oil in medium saucepan. Add carrots, onion, bell pepper; cook over medium-high heat until onions are soft, 5 minutes. Stir in garlic; cook 30 seconds.

 

Add broth, barley, salt and pepper; heat to boil. Cover and reduce heat. Simmer until liquid is absorbed, about 10 minutes. Add remaining oil, vinegar and thyme. Sprinkle with cheese before serving.

 

Serves 4