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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 16 |
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In this recipe, the good-tasting grain simmers in a broth brightened with a cornucopia of vegetables. Try it for a savory supper or lunch.National Barley Foods Council, Mary Sullivan, Spokane, Washington Ingredients:
1 pound beef stew meat, cut into 3/4-inch cubes |
1 tablespoon olive oil |
2 cups chopped onions |
1 cup sliced celery |
2 garlic cloves, minced |
5 cups water |
5 cups beef broth |
2 cups sliced carrots |
1-1/2 cups medium pearl barley |
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained |
1 can (15 ounces) kidney beans, rinsed and drained |
4 cups sliced zucchini |
3 cups diced plum tomatoes |
2 cups chopped cabbage |
1/4 cup minced fresh parsley |
1 teaspoon dried thyme |
1-1/2 teaspoons italian seasoning |
salt and pepper to taste |
grated parmesan cheese, optional |
Directions:
1. In a stockpot, brown meat in oil. Add onions and celery. Cook until beef is no longer pink. Add garlic and cook 1 minute longer. Add water and broth; bring to a boil. Add carrots and barley. Reduce heat; cover and simmer for 45-60 minutes or until barley is tender.
2. Add the beans, zucchini, tomatoes, cabbage, parsley and seasonings; simmer 15-20 minutes or until vegetables are tender. Top each serving with Parmesan cheese if desired. Yield: 20 servings (5 quarts).
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