Barley & Vegetable Ragout
|
Print Recipe
Print Recipe |
Barley, carrots, and mushrooms stewed in a vegetable sauce.
Ingredients
- 1 cup barley dry, uncooked
- 2 cups water
- 2 cups low sodium vegetable broth
- 1 each bay leaf
- 1/8 tsp dried thyme
- 1/8 tsp ground black pepper
- 2 Tbsp cornstarch
- 1 Tbsp water
- 2 Tbsp olive or vegetable oil
- 8 ounces fresh white or cremini mushrooms sliced
- 2 medium carrot sliced 1/4"
- 1 medium portobello mushroom remove stem and sliced 1/2"
- 1/4 cup yellow onion diced 1/4"
- 1 medium celery stalk diced 1/4"
- 2 cloves garlic peeled and minced
- 4 medium plum tomatoes cored, diced 1/4"
- 1 each green onion trimmed, sliced 1/8"
Servings: 
Units:
|
Ingredients
Servings:
Units:
|
Instructions
- To make the toasted barley, preheat oven to 350 degrees F and spread barley in a thin layer on a sheet pan. Bake until golden brown, 25 to 30 minutes. In a stockpot over high heat, bring water to boil and add barley. Stir and bring to boil. Reduce heat. Cover. Simmer until tender, 30 to 35 minutes. Remove from heat and drain excess water.
- To make the broth, combine vegetable broth, bay leaf, dried thyme, and ground black pepper. Bring to a boil. In a separate bowl, combine cornstarch a Tbsp of water. Whisk to make a slurry. Add slurry to broth mixture, whisking constantly, until mixture thickens and boils. Reduce heat. Simmer 10 minutes.
- To sauté vegetables, in sauté pan over medium-high heat, add oil. Add carrots, mushrooms and portobello mushrooms and sauté 3 to 5 minutes. Add onion, celery and garlic and sauté an additional 1-2 minutes. Remove from heat.
- To serve, portion 1/2 cup barley in each bowl. Top with sautéed vegetables and diced tomatoes. Pour 1/2 cup broth in bowl. Top with scallions.
Recipe Notes
Chef tip: Use a mandolin to slice veggies to save on prep time.
Nutrition Facts
| Calories | 320kcal |
| Total FatSaturated Fat | 12g1.5g |
| Cholesterol | 0mg |
| Sodium | 500mg |
| Total CarbDietary Fiber | 50g8g |
| Protein | 6g |
|
Recipe Notes Chef tip: Use a mandolin to slice veggies to save on prep time. |
Nutrition Facts
|
Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.