Barley and Vegetable Ragout

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Barley and Vegetable Ragout
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When facing a busy week, we appreciate a one-dish make-ahead option. This satisfying vegetarian meal awakens barley’s earthy overtones—a perfect backdrop for savory winter vegetables.
Serves6
Serves6
Barley and Vegetable Ragout
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
When facing a busy week, we appreciate a one-dish make-ahead option. This satisfying vegetarian meal awakens barley’s earthy overtones—a perfect backdrop for savory winter vegetables.
Serves6
Serves6
Ingredients
Instructions
  1. In a medium saucepan, bring broth to a boil. Add barley, cover pan and reduce heat to low for 30-40 minutes until barley is tender and broth is absorbed.
  2. Meanwhile, prepare all vegetables. Heat oil in a large skillet over medium-high heat. Sauté onion, garlic, salt and mushrooms until onion is soft, about 3 minutes. Add root vegetables and pepper, sauté for another 5 minutes, stirring frequently to prevent burning.
  3. Add tomatoes, reduce heat to medium-low, cover and simmer until vegetables are tender, about 8-10 minutes.
  4. Add bell pepper, parsley and barley to skillet and mix well. Cover and simmer until heated through. Combine herbs with cheese, garnish and serve.
Recipe Notes

Per serving with salt: 258 calories, 14g protein, 44g carbohydrate, 7g fat, 2g sat fat, 4g mono fat, 4mg cholesterol, 9g fiber, 460 mg sodium. Without salt:  260 mg sodium

THE SEASONED COOK Dried herbs work equally well in this recipe. Add them with the tomatoes in step 3.  Cooking vegetables in a large skillet instead of a pot allows them to caramelize (turn brown), which boosts flavor. For a whole grain version of this dish, choose hulled or hulless barley. Pearl barley is polished, which removes much of the bran along with the hull.

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