recipe: Barley-Vegetable Ragout

[Guest guest]

made this over the weekend out of the latest Vegetarian Times mag. The

only change I would make is to add garlic and maybe some other herbs.

 

Barley-Vegetable Ragout

Serves 6

 

2 1/4 c broth

3/4 c uncooked pearl barley, rinsed

2 tbs olive oil

1 10oz pks crimini mushrooms, halved (I just used white buttons)

1 small head cauliflower, chopped (about 4 cups)

1 large white onion, cut into thin strips

1 15.5oz can diced tomatoes, undrained

2 small orange bell peppers, sliced (I used red)

1 cup fresh basil leaves, chopped

1/4 c grated soy or regular 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 adn saute cauliflower adn 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 and cheese. Season

to taste with salt and pepper. Cook 1 minute more, or until heated

through.

 

Serve with thick slices of rustic wheat bread and butter.