- In a saucepan, soften the carrots and onion in the oil for about 5 minutes. Add the barley and cook for about 1 minute, stirring constantly. Add the broth and bring to a boil. Cover and simmer over medium heat for about 45 minutes, stirring frequently, or until the barley is tender and has absorbed the liquid.
- Add the peas and cook for about 2 minutes. Add the cheese and stir until melted. Season with salt and pepper. Serve and garnish with pecans.
For lunch: We love risotto, but warmed up, it is often less appealing. Barley can be used in a risotto and it heats up much more easily. Garnish with pecans after heating it up to keep them crunchy.