Heart Healthy Barley Vegetable Ragout Recipe

               
This high-fiber barley stew is a healthy choice to satisfy your comfort food craving. A meat-free recipe with boldly delicious presence, our vegetable ragout will impress even the pickiest of eaters.
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Ingredients
Recipe yields 6 servings
2 1/4 cups low-sodium vegetable broth
3/4 cup uncooked pearl barley, rinsed
2 Tbsp olive oil
1 package (10 oz) cremini mushrooms, sliced
1 small head cauliflower, cut into florets
1 large white onion, cut into strips
5 fresh plum tomatoes, diced
2 small orange bell peppers, diced
1/2 cup fresh chopped basil leaves, plus additional for garnish
1/4 cup grated Parmesan cheese
1/8 tsp salt
Black pepper to taste
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Directions
Step 1

Bring broth to a boil in large pot. Add barley, reduce heat to low, cover and cook 30 minutes, or until broth is absorbed and barley is tender. Transfer to a mixing bowl.

Step 2

In a skillet, heat 1 tablespoon of the oil over medium-high heat until hot. Add the mushrooms and sauté for 5 minutes or until browned. Add the mushrooms to the barley.

Step 3

To the skillet, add the remaining 1 tablespoon of oil and heat until hot. Add the cauliflower and onion and saute for 8 minutes, stirring frequently. Add the tomatoes; reduce heat to medium-low, cover and simmer for 8 minutes. Stir in the peppers; cover and simmer for 5 minutes or until tender.

Step 4

Stir the barley-mushroom mixture into the vegetable mixture. Add the chopped basil and cheese. Season with the salt and pepper to taste. Cook for 1 minute more, or until heated through. Serve garnished with basil sprigs.

Time: 60 minutes
Servings: 6
Calories: 251
Make this for:
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Nutrition facts
Serving Size: 1 1/2 cups
Per serving:
calories:251
total fat:11g
sat fat:2g
cholesterol:4mg
sodium:156mg
total carb:32g
fibers:8g
proteins:8g

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Heart Healthy Barley Vegetable Ragout Recipe

Ingredients
Recipe yields 6 servings
2 1/4 cups low-sodium vegetable broth
3/4 cup uncooked pearl barley, rinsed
2 Tbsp olive oil
1 package (10 oz) cremini mushrooms, sliced
1 small head cauliflower, cut into florets
1 large white onion, cut into strips
5 fresh plum tomatoes, diced
2 small orange bell peppers, diced
1/2 cup fresh chopped basil leaves, plus additional for garnish
1/4 cup grated Parmesan cheese
1/8 tsp salt
Black pepper to taste
Directions
Step 1

Bring broth to a boil in large pot. Add barley, reduce heat to low, cover and cook 30 minutes, or until broth is absorbed and barley is tender. Transfer to a mixing bowl.

Step 2

In a skillet, heat 1 tablespoon of the oil over medium-high heat until hot. Add the mushrooms and sauté for 5 minutes or until browned. Add the mushrooms to the barley.

Step 3

To the skillet, add the remaining 1 tablespoon of oil and heat until hot. Add the cauliflower and onion and saute for 8 minutes, stirring frequently. Add the tomatoes; reduce heat to medium-low, cover and simmer for 8 minutes. Stir in the peppers; cover and simmer for 5 minutes or until tender.

Step 4

Stir the barley-mushroom mixture into the vegetable mixture. Add the chopped basil and cheese. Season with the salt and pepper to taste. Cook for 1 minute more, or until heated through. Serve garnished with basil sprigs.

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