Barley-Vegetable Ragout
Serves 6
2 1/4 c broth
3/4 c uncooked pearl barley, rinsed
2 tbs olive oil
1 10oz pack of crimini or white mushrooms, halved
1 small head cauliflower, chopped (about 4 cups)
1 large white onion, cut into thin strips
1 garlic clove, squeezed
1 15.5oz can diced tomatoes, undrained
2 small orange or red bell peppers, sliced
dash of rosemary
1 cup fresh basil leaves, chopped
1/4 c grated parm or romano cheese
1. Bring broth to boil in large pot. Add barley, reduce heat to low,
cover and cook 30 min or until broth is absorbed and barley is tender.
Transfer to a mixing bowl.
2. Heat 1 Tbs oil in same pot over medium-high heat. Add mushrooms and
saute 5 minutes, or until browned; add to barley.
3. Add remaining Tbs oil to pot and saute cauliflower, garlic and onion 8
minutes, stirring frequently. Add tomatoes, reduce heat to medium-low,
cover and simmer 8 more minutes. Stir in peppers, cover and simmer 5
minutes or until tender.
4. Stir in barley-mushroom mixture, chopped basil, rosemary and cheese. Season
to taste with salt and pepper. Cook 1 minute more, or until heated
through.
Ever need a vegetarian recipe or have a question,
pop in and check us out. Guarantee we will help you.
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