Yummy Great Lunch, Because It’s Still Cold Outside

• 1 cup pearl barley, rinsed thoroughly
• 1 onion, chopped
• 1 carrot, sliced
• 2 celery stalks, sliced
• 2 bay leaves
• 4 sprigs fresh parsley
• 1 tablespoon chicken consomme or chicken soup powder
• 1 cup coconut milk/cream
• 1 tablespoon of canola oil (It has plenty of nutrition and won’t taint you, promise)
• 5 cups of water
• Salt and freshly ground black pepper

Sauté vegetables in oil for 5 minutes, stir occasionally. Combine all ingredients except the coconut cream in a pot and bring to a boil over high heat. Reduce the heat and simmer covered until the barley is tender, 1 to 1½ hours. Add the coconut cream and heat. Don’t forget to take out the bay leaves. All done. Enjoy.

Recipe came from International Fellowship of Christians and Jews daily newsletter. Shalom.