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.
Recipe yields 6 servings
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.
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.
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.
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.