Barley Morocco Recipe #23104
This colorful combination of vegetables, garbanzo beans and steamed barley is sure to please. Serve with warm pita bread and melon wedges sprinkled with chopped fresh mint.
by 1Steve
1¾ hours | 20 min prep
SERVES 6
- 4 cups hot cooked pearl barley, recipe follows
- 1 tablespoon olive oil
- 1 cup sliced onion
- 1/2 cup sliced celery
- 2 cloves garlic, minced
- 2 carrots, sliced
- 1 medium zucchini, sliced
- 1 medium green pepper, seeded and cut into squares
- 1 cup broccoli floret
- 1 (15 1/2 ounce) can garbanzo beans, drained
- 2 cups vegetable broth
- 2 teaspoons soy sauce
- 2 teaspoons lemon juice
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground ginger
- 1/8 teaspoon cayenne pepper
- 2 tablespoons cornstarch, dissolved in 3 tablespoons water
- chopped cilantro, for garnish
- TO COOK BARLEY: Place 1-1/3 cups regular pearl barley, 4 cups water and 1 teaspoon salt in large saucepan.
- Bring to boil.
- Cover and cook on low heat for 45 minutes or until barley is tender and liquid is absorbed.
- Makes about 4 cups.
- TO COOK VEGETABLES: Heat oil in large heavy saucepan over medium heat.
- Add onions, celery and garlic.
- Saute 3 to 4 minutes.
- Add remaining ingredients except cornstarch mixture and garnish.
- Bring to boil.
- Cover and simmer 10 to 15 minutes or until vegetables are tender.
- Stir in cornstarch mixture and cook, stirring, until thickened.
- Spoon barley around the edge of a deep platter.
- Pour vegetables into center.
- Garnish, if desired, and serve.
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5 stars