This is not only delicious but makes a lovely, colorful presentation.
This looks like a lot of ingredients but it isn't hard and cooks up fast.
"Iranian Barley Dinner"
4 cups cooked barley
1 tblspn. olive oil
1 onion, cut in half and sliced
3 celery stalks, sliced
3 garlic cloves, minced
2 carrots, peeled and thinly sliced
1 medium zucchini, sliced
1 red or green bell pepper, seeded and diced
1 cup broccoli florets
1 (15 ounce) can garbanzo beans, drained
2 cups vegetable broth
2 tsps. soy sauce
2 tsps. lemon juice
1/4 tsp. mustard seeds
1/4 tsp. gr. ginger (I squeezed a small slice of fresh)
1/2 tsp. gr. coriander
1/8 tsp. black pepper
dash of cumin
dash of red pepper flakes
and a very slight sprinkle of turmeric or saffron threads
2 tblspns. cornstarch dissolved in 3 tblspns. water
Chopped cilantro for garnish top of dish
Place 1 1/3 cups pearl barley in 4 cups of water in large saucepan with 1
tsp. salt and bring to a boil. Cover pan and simmer 45 mins. until barley is
tender and water is absorbed. Makes 4 cups.
Meanwhile, heat oil in a heavy saucepan over medium heat and add
onions,celery and garlic. saute for 3 to 4 mins. Add remaining
ingredients except for the cornstarch and cilantro. Bring to a boil
and cover, simmer for 12 to 15 minutes or until vegetables are tender.
Stir in cornstarch mixture and cook, stirring , until sauce thickens.
Spoon barley around the edge of a large platter. Spoon vegetables
into the center. Garnish top with chopped cilantro.
Serve with pita bread or middle eastern flat bread.
Ever need a vegetarian recipe or have a question,
pop in and check us out. Guarantee we will help you.
http://groups.yahoo.com/group/vegetarian_group/
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