Total Time
1hr 35mins
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.

Ingredients Nutrition


  1. TO COOK BARLEY: Place 1-1/3 cups regular pearl barley, 4 cups water and 1 teaspoon salt in large saucepan.
  2. Bring to boil.
  3. Cover and cook on low heat for 45 minutes or until barley is tender and liquid is absorbed.
  4. Makes about 4 cups.
  5. TO COOK VEGETABLES: Heat oil in large heavy saucepan over medium heat.
  6. Add onions, celery and garlic.
  7. Saute 3 to 4 minutes.
  8. Add remaining ingredients except cornstarch mixture and garnish.
  9. Bring to boil.
  10. Cover and simmer 10 to 15 minutes or until vegetables are tender.
  11. Stir in cornstarch mixture and cook, stirring, until thickened.
  12. Spoon barley around the edge of a deep platter.
  13. Pour vegetables into center.
  14. Garnish, if desired, and serve.


Most Helpful

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.

Suzanne S December 02, 2002

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.

lolablitz February 23, 2012

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!

l'ecole February 25, 2011

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