Mediterranean Barley Vegetable Stew
Ready In: 1 hr 20 mins
Serves: 6
Ingredients
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 2 shallots, finely chopped
- 2 medium yellow onions, diced
- 28 ounces diced fire-roasted tomatoes
- 4 cups vegetable broth
- 2 sprigs fresh rosemary
- 1 1⁄2 cups pearl barley
- 12 ounces roasted red peppers, drained and cut into strips
- 5 ounces fresh spinach
- 1⁄2 cup castelvetrano olive, pitted and sliced
- 1 cup water
- salt, to taste
- fresh ground black pepper, to taste
Directions
- In a large saucepan, heat olive oil.
- Saute garlic, shallots, and onions until soft and translucent, about 6 minutes.
- Add tomatoes, broth, rosemary and barley.
- Bring to a simmer, then cover and cook until barley is tender, about 50 minutes, stirring occasionally.
- Stir in the roasted red peppers, spinach, olives, and water.
- Cook until spinach is wilted, about 2 minutes.
- Season with salt and freshly ground black pepper.
- Remove rosemary sprigs before serving.
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