Barley Morocco
Ingredients
- 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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
1024
kcal
51% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).