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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Makes 6 servings. From January 2007 Good Housekeeping Magazine. Ingredients:
1 cup pearl barley |
1 tablespoon olive oil |
2 cups thinly sliced green cabbage |
2 large carrots |
2 large celery ribs, diced |
1 medium onion, diced |
1 garlic clove, finely chopped |
3 cups water |
2 (14 1/2 ounce) cans vegetable broth |
1 (14 1/2 ounce) can diced tomatoes |
salt |
1 medium zucchini, diced |
1 lb green beans, in 1/2 inch pieces |
Directions:
1. Heat 5 to 6 quart Dutch oven over medium high heat until hot. Add barley and cook 3-4 minutes until toasted and fragrant, stirring constantly. Transfer to bowl and set aside.
2. In same Dutch oven heat oil over med-high heat until hot. Add cabbage, carrots, celery and onion and cook 8-10 minutes until veggies are tender and lightly browned. Stir occasionally.
3. Add garlic and cook 30 seconds. Stir in barley water, broth tomatoes, and 1/4 tsp salt. Cover and heat to boiling over high heat. Reduce heat to low and simmer, covered, 25 minutes.
4. Stir zucchini and beans into mixture. Increase heat to medium and cook covered 10-15 minutes longer or until all veggies are tender.
5. Top with pesto, cheese, or sour cream.
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