1/1 Photo of Barley Morocco
1 hr 35 mins
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.
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Units: US | Metric
- 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
- 1TO COOK BARLEY: Place 1-1/3 cups regular pearl barley, 4 cups water and 1 teaspoon salt in large saucepan.
- 2Bring to boil.
- 3Cover and cook on low heat for 45 minutes or until barley is tender and liquid is absorbed.
- 4Makes about 4 cups.
- 5TO COOK VEGETABLES: Heat oil in large heavy saucepan over medium heat.
- 6Add onions, celery and garlic.
- 7Saute 3 to 4 minutes.
- 8Add remaining ingredients except cornstarch mixture and garnish.
- 9Bring to boil.
- 10Cover and simmer 10 to 15 minutes or until vegetables are tender.
- 11Stir in cornstarch mixture and cook, stirring, until thickened.
- 12Spoon barley around the edge of a deep platter.
- 13Pour vegetables into center.
- 14Garnish, if desired, and serve.
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Nutritional Facts for Barley Morocco
Serving Size: 1 (336 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 623.6
- Calories from Fat 44
- Total Fat 4.9 g
- Saturated Fat 0.8 g
- Cholesterol 0.0 mg
- Sodium 371.5 mg
- Total Carbohydrate 130.5 g
- Dietary Fiber 25.9 g
- Sugars 4.7 g
- Protein 18.6 g
The following items or measurements are not included: