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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 9 |
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From Waupaca, Wisconsin, Barbara Lane shares the recipe for a hearty barley stew that's sure to take the edge off cool-weather days. Sometime I substitute millet for the barley, she suggests. I pre-toast it in a skillet over medium heat, just until it starts to pop. It adds a nice nutty flavor. Ingredients:
1 large onion, chopped |
2 garlic cloves, minced |
4 teaspoons olive oil |
1 large carrot, chopped |
1 small butternut squash, peeled and cubed (about 3 cups) |
1 medium sweet potato, peeled and cubed |
1/2 cup chopped sweet red pepper |
5 cups chicken or vegetable broth |
1/2 cup quick-cooking barley |
1/2 teaspoon dried thyme |
1/4 teaspoon pepper |
1 large tomato, seeded and chopped |
Directions:
1. In a Dutch oven, saute onion and garlic in oil. Add the carrot, squash, sweet potato and red pepper. Saute 5 minutes longer. Stir in the broth, barley, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until barley is tender. Add the tomato; heat through. Yield: 9 servings.
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