All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.
Let's Get Cooking
Preheat oven to 450°.
Combine tomatoes, onion, carrots, garlic and oil in jelly-roll pan or rimmed baking sheet; roast until vegetables are tender, about 35 minutes.
Meanwhile, in 4-qt. stockpot, bring barley, water and Knorr® Vegetarian Vegetable Bouillon Cubes to a boil over high heat. Reduce heat to low and simmer, covered, stirring occasionally, 30 minutes.
Add roasted vegetables to barley and return to a simmer. Cook, uncovered, until barley is just tender, about 10 minutes.
Stir in penne and cook, stirring occasionally, until pasta is tender, about 10 minutes. Stir in parsley. Serve, if desired, with grated parmesan cheese.
Chilled Summer Broccoli Rice Salad
Our chef’s tasty do-it-yourself summer salad is delicious, crisp and flavorful! Simply add bacon, raisins, broccoli, onions and a vinaigrette to Knorr® Rice Sides for a quick sweet and savory side dish.