Happy 2017! We know vegetarian and flexitarian (choosing more plant-based) dietary patterns will continue to trend into 2017. When it comes to vegetarian meal ideas people want healthy, easy and tasty recipes. And personally, I’m one of them! No matter what you’re craving, these hearty and delicious vegetarian GoBarley recipes are sure to satisfy you and your family this winter.

Barley Rutabaga Apple and Cheese Casserole

Sometimes all you need is a hearty vegetarian casserole on cold winter’s night like this one with a delicious blend of sweet and savoury flavours. If you don’t cook with rutabaga often, this recipe will give you a chance to experiment with this trendy root veggie. I recommend choosing your favourite cooking apples; as for the cheese topping, I like to use grated Gouda to top it off with a smoky flavour. One serving has 360 calories, 19 grams of protein, and 7 grams of fibre making this casserole a perfect addition to your 2017 healthy recipe file. Yum!

Jane’s Meal Planning Tip
Store the leftovers in a sealed dish in the refrigerator for up to 3 days. Add two tablespoons (30 mL) of skim milk to it, pouring near the edge of the dish before reheating.

Eggplant Tomato Barley

Shake up your typical risotto recipe with this easy to make, rustic Eggplant Tomato Barley. This veggie-packed, one saucepan meal is simple. Just add your favourite tomato or pasta sauce for an easy
weekday dinner. eggplant-tomato-barley-2The creamy risotto-like texture from the barley makes this comfort dish a delicious main or side dish. Garnish each serving with Parmesan cheese for a savoury finish. One serving has 278 calories, 9 grams of protein and 15 grams of fibre making this recipe a healthy, hearty dish that’s effortless to prepare.

Jane’s Meal Planning Tip
This recipe happens to freeze well, so portion the leftovers into sealed containers and enjoy them again on a “reheat night.”

Roasted Vegetables and Barley

This colourful dish is the perfect addition to any meal. I often swap out the red wine vinegar for balsamic vinegar, which goes well with the dried basil, Italian seasoning and olive oil. For the best result, spread out the vegetables in the baking dish. Giving them space allows them to brown and roast evenly. To make this side dish your main, add one cup (250 mL) cooked pulses—like lentils or black beans—when you stir in the cooked barley before it goes in the oven. Roasted-Veggies-and-BarleyPulses will provide this healthy dish with even
more nutrients and, when combined with barley, will make this dish a complete protein.

Jane’s Meal Planning Tip
To cut down on the preparation time, pre-cook the barley a couple of days ahead and refrigerate until you’re ready to use.

Barley Bottom Line
It’s a snap to warm up this winter with these GoBarley vegetarian comfort food recipes. Enjoy experimenting and share your favourite vegetarian recipe with barley with us!