Jamaican Barley Vegetable Confetti

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READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    cups uncooked barley
  • 1
    tomatoes, diced
  • 1
    onion, coarsely chopped
  • 2
    garlic cloves, minced
  • 1
    small zucchini, quartered lengthwise and then cut into 1/4 inch pieces
  • 1
    small red pepper, chopped
  • 1
    lb fresh sliced mushrooms
  • 1
    medium carrot, diced in small pieces
  • 1
    carrot, diced in small pieces
  • 2
    tablespoons Pickapeppa Sauce or 1 tablespoon vegetarian steak sauce and 1 to 2 dashes Tabasco sauce
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DIRECTIONS

  • Boil the barley in 4½ C water for 45 minutes (or prepare according to package directions). Drain.
  • Saute the vegetables in vegetable broth for about 10 minutes or until just tender.
  • Add the Pickapeppa sauce and stir well.
  • Stir in the cooked barley, mix well.
  • Add more sauce if desired.
  • * Pickapeppa, the ketchup of Jamaica, found on most every table, is a mix of tomatoes, vinegar, onions, mangoes, sugar, spices and peppers.
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