Ingredients
-
4
-
1
-
1
-
1/2
-
2
-
2
-
1
-
1
-
1
-
1
-
2
-
2
-
2
-
1/2
-
1/4
Directions
Barley Morocco, 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 , I really liked the idea of this recipe, but when I made the sauce initially I felt like the flavors were off I’m not going to rate it because I ended up changing it quite a bit I doubled the spices as other reviewers suggested, but then the ginger was too strong So I added a splash of worcestershire, another cup of vegetable broth and another can of chickpeas After simmering the flavor was better I still think it’s missing something Maybe garam masala or diced tomatoes? I don’t know I love barley and this is a really great base though, so I’m going to experiment next time , We’re trying to eat vegetarian more often, so I’m on the lookout for satisfying vegetarian dishes for a spouse who likes his veggies but can be a tad picky about them as the sole source of nutrition He liked this! I did substitute chicken broth for vegetable broth (easier to find in our small town), and used a bit more lemon than called for — half a lemon in the cooking, the rest to squeeze atop when served Might want to add a tad more coriander and ginger next time around — 1/4 *heaping* teaspoon of cayenne was plenty for this particular dish, by our lights Thanks for posting!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
To Cook Barley: Place 1-1/3 Cups Regular Pearl Barley, 4 Cups Water and 1 Teaspoon Salt in Large Saucepan. |
|
2
Done
|
Bring to Boil. |
|
3
Done
|
Cover and Cook on Low Heat For 45 Minutes or Until Barley Is Tender and Liquid Is Absorbed. |
|
4
Done
|
Makes About 4 Cups. |
|
5
Done
|
to Cook Vegetables: Heat Oil in Large Heavy Saucepan Over Medium Heat. |
|
6
Done
|
Add Onions, Celery and Garlic. |
|
7
Done
|
Saute 3 to 4 Minutes. |
|
8
Done
|
Add Remaining Ingredients Except Cornstarch Mixture and Garnish. |
|
9
Done
|
Bring to Boil. |
|
10
Done
|
Cover and Simmer 10 to 15 Minutes or Until Vegetables Are Tender. |
|
11
Done
|
Stir in Cornstarch Mixture and Cook, Stirring, Until Thickened. |
|
12
Done
|
Spoon Barley Around the Edge of a Deep Platter. |
|
13
Done
|
Pour Vegetables Into Center. |
|
14
Done
|
Garnish, If Desired, and Serve. |
