Kathy Pollard

A basic stew using this ancient grain that deserves attention!
Barley has a chewy texture, like pasta.

Ingredients:

Chop up any or all:

• 1 onion or 2 leeks
• 5 cloves garlic
• ½ lb. mushrooms
• 3 carrots
• 1 red or green bell pepper
• 3 stalks celery

• 1 stalk broccoli
• 15 green beans

• 1 C water or vegetable broth
• 2 medium potatoes
• ½ C barley
• 1 small zucchini
• ½ tsp of oregano, basil and thyme

• ½ – 1 C corn kernels
• Fistful of fresh parsley or cilantro (OPTIONAL)

 
Instructions:

Add first group of vegetables to the bottom of 8-quart soup pot or wok coated with a splash of orange-carrot juice, broth or other liquid.  Sauté on medium heat for 5 minutes.  Add broccoli and green beans, and sauté for 3 minutes.  Add water or broth and the rest of ingredients except corn and cilantro. Bring to boil and simmer on low for about 45 minutes.  (I use a pressure cooker and cook on low for 5 minutes, then turn heat off and allow for pressure to release).

Add corn and stir until warmed.  Top with cilantro if desired.

Variation:  Add 2 – 4 tablespoons tomato paste or 1 big can of chopped tomatoes, with the water or broth.