Bill Pollock's Eat Happy: Big Barley Bowl

Ingredients:

1	red onion, sliced
1/2	fennel bulb, sliced
2	carrots, cut into sticks
1	parsnip, sliced
3 Tbl	sunflower oil or substitute
1 cup	pearl barley
4 cups	vegetable stock
1 tsp	dried thyme
	salt and freshly ground pepper
2/3 cup	sliced green beans
1 14oz can	pinto beans
	chopped parsley, as garnish

	Croutons
1	medium-size baguette, sliced
	olive oil, for brushing
1	garlic clove, halved
4 Tbl	grated Parmesan cheese

Preparation:

In a large casserole or deep pot gently saute the onion, fennel, carrots and parsnip in the oil for ten minutes. Stir barley and the stock and bring to a boil. Add the thyme, parsley and salt and pepper to taste and reduce to simmer for 40 minutes

Add the green beans and drained pinto beans and cook covered for an additional 20 minutes.

Brush the bauette slices with olive oil and broil before rubbing with garlic halves. Cover slices with Parmesan cheese and heat to melt.

Serve barley into bowls. Sprinkle wih parsley and serve with croutons alongside.