Prep 20 mins
Cook 1 hr 15 mins
This colorful combination of vegetables, garbanzo beans and steamed barley is sure to please. Serve with warm pita bread and melon wedges sprinkled with chopped fresh mint.
- 4 cups hot cooked pearl barley, recipe follows
- 1 tablespoon olive oil
- 1 cup sliced onion
- 1⁄2 cup sliced celery
- 2 cloves garlic, minced
- 2 carrots, sliced
- 1 medium zucchini, sliced
- 1 medium green pepper, seeded and cut into squares
- 1 cup broccoli floret
- 1 (15 1/2 ounce) can garbanzo beans, drained
- 2 cups vegetable broth
- 2 teaspoons soy sauce
- 2 teaspoons lemon juice
- 1⁄2 teaspoon ground coriander
- 1⁄4 teaspoon ground ginger
- 1⁄8 teaspoon cayenne pepper
- 2 tablespoons cornstarch, dissolved in 3 tablespoons water
- chopped cilantro, for garnish
- TO COOK BARLEY: Place 1-1/3 cups regular pearl barley, 4 cups water and 1 teaspoon salt in large saucepan.
- Bring to boil.
- Cover and cook on low heat for 45 minutes or until barley is tender and liquid is absorbed.
- Makes about 4 cups.
- TO COOK VEGETABLES: Heat oil in large heavy saucepan over medium heat.
- Add onions, celery and garlic.
- Saute 3 to 4 minutes.
- Add remaining ingredients except cornstarch mixture and garnish.
- Bring to boil.
- Cover and simmer 10 to 15 minutes or until vegetables are tender.
- Stir in cornstarch mixture and cook, stirring, until thickened.
- Spoon barley around the edge of a deep platter.
- Pour vegetables into center.
- Garnish, if desired, and serve.
I am always looking for new ways to cook my favorite grain barley. This is one of the most flavorful new dishes I have found in a long time. Everyone loved it and I will definately make it again.
I really liked the idea of this recipe, but when I made the sauce initially I felt like the flavors were off. I'm not going to rate it because I ended up changing it quite a bit. I doubled the spices as other reviewers suggested, but then the ginger was too strong. So I added a splash of worcestershire, another cup of vegetable broth and another can of chickpeas. After simmering the flavor was better. I still think it's missing something. Maybe garam masala or diced tomatoes? I don't know. I love barley and this is a really great base though, so I'm going to experiment next time.
We're trying to eat vegetarian more often, so I'm on the lookout for satisfying vegetarian dishes for a spouse who likes his veggies but can be a tad picky about them as the sole source of nutrition. He liked this! I did substitute chicken broth for vegetable broth (easier to find in our small town), and used a bit more lemon than called for -- half a lemon in the cooking, the rest to squeeze atop when served. Might want to add a tad more coriander and ginger next time around -- 1/4 *heaping* teaspoon of cayenne was plenty for this particular dish, by our lights. Thanks for posting!