Sunday, July 21, 2013

Vegetable and Barley Stew

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Towards the end of the week I was away at a work conference, where I indulged in too much food and definitely too many sweets!
I decided to get back on track today with this vegetable and barley stew.
It was a great way to use up some of the garden veggies in my fridge too!

This was my first time using barley in a recipe and I really liked it!
Barley is a versatile cereal grain with a rich nut-like flavor and a chewy, pasta-like consistency. 
I can't wait to try it in some other recipes.
I found it in the bulk bin at my local food co-op.

I think I'll make some zucchini muffins to go with it for lunch tomorrow!



















Vegetable and Barley Stew

2 T olive oil
1 large onion, diced
2 large garlic cloves, minced
1 cup pearl barley
6 cups chicken or vegetable stock
2 small bay leaves
1/2 tsp. basil
1/2 tsp. thyme
salt & pepper, to taste
1 can petite diced tomatoes
2 small zucchini, diced
1 can black beans, rinsed and drained
2 cups diced carrot

In a large pot, heat oil over medium heat.  Add onion and sauté 2-3 minutes, until translucent.
Add garlic and barley, cooking for about a minute.  Pour in chicken stock and spices.  Stir, cover and bring to a boil.  Reduce heat to simmer for about 30 minutes, stirring occasionally.  Add diced tomatoes, black beans, zucchini and carrots.  Simmer for another 15-20 minutes.  Adjust seasonings as desired.

Recipe slightly adapted from Lauren's Latest.

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