Barley Casserole with Vegetables and Cheddar | RICARDO

Ingredients

• 6 carrots, peeled and diced
• 1 onion, chopped
• 2 tablespoons (30 ml) olive oil
• 3/4 cup (180 ml) pearl barley
• 4 cups (1 litre) chicken or vegetable broth
• 1 cup (250 ml) fresh or frozen peas
• 3/4 cup (180 ml) shredded cheddar cheese
• 3/4 cup (180 ml) chopped pecans, toasted (optional)
• Salt and pepper