Roasted Garlic Barley Rosotto

Ingredients
1 tbsp Coconut Oil or Butter
1/2 Cup Onion (finely diced)
1/4 Cup Carrots (finely diced)
1/3 Cup Pearl or Pot Barley
1 Cup Vegetable Broth
1/2 Cup Water
1/4 tsp Thyme (dried)
1/4 tsp Ground Pepper
1/4 Cup Roasted Garlic Finley diced (Cut off top of 2 bulbs, add a little butter, and bake in oven for 30 minutes)
1/4 Cup Parmesan Cheese (grated)

Instructions
Preheat a medium pan to medium-high heat and add the oil, onions, and carrots. Saute for 2 minutes and then add the barley. Saute for 2 minutes more, stirring frequently. Add the vegetable broth, water, thyme and pepper and bring to a boil. Cover with a tight-fitting lid and reduce to low. Simmer for about 25-30 minutes until most of the water is absorbed. Now add the roasted garlic and cheese, stir until the cheese is melted. Serve and enjoy!

This recipe makes enough for 2 people

Nutritional Info
Calories(k/cal) 562.4
Fat(g) 21.8
Saturated 16.3
Monounsaturated 3.0
Polyunsaturated 0.9
omega-3 0.0
omega-6 0.2
Carbohydrates 72.7
fibers 13.1
sugars 6.6
Protein 18.9