Tangy dinner ready in 30 minutes! Enjoy this tomato and barley soup made in skillet served with focaccia.
Use 3/4 cup of uncooked instant rice in place of the quick-cooking barley. Follow the recipe as directed, simmering the rice 6 to 8 minutes or until tender.
Serve this tomato soup with toasted focaccia: Sprinkle the focaccia with shredded fresh Parmesan cheese. Broil it 4 to 6 inches from the heat until the cheese is melted and lightly browned, about 1 to 2 minutes. For a beverage, offer sparkling water or milk.
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