keljonma
Epicurean Goddess
TR and I had this the other day for dinner. Great winter food!
Braised Barley & Vegetables
Serves 6
1 cup pearl barley
2 cups water
2 T olive oil
1 large onion, peeled & chopped
2 celery stalks, sliced
2 carrots, halved lengthwise & sliced
3 to 4 potatoes, diced
3 to 4 rutabagas, diced
6 Brussels sprouts, quartered
2 cups vegetable stock
tsp kosher salt
Freshly ground black pepper
Put the barley in a bowl and cover with water. Let set 4 hours or overnight.
Heat the oil in a pot and saut onions for about 5 minutes, until soft. Add celery and carrots and cook for 4 minutes, or until onion is starting to brown.
Add the barley and soaking water to the pan, add potatoes, rutabagas and sprouts. Add stock, salt and pepper. Stir and bring to boil. Reduce to simmer and cover. Stirring occasionally, cook covered for about 30 minutes. Remove lid and let cook for about 5 to 10 minutes to reduce any liquid.
Braised Barley & Vegetables
Serves 6
1 cup pearl barley
2 cups water
2 T olive oil
1 large onion, peeled & chopped
2 celery stalks, sliced
2 carrots, halved lengthwise & sliced
3 to 4 potatoes, diced
3 to 4 rutabagas, diced
6 Brussels sprouts, quartered
2 cups vegetable stock
tsp kosher salt
Freshly ground black pepper
Put the barley in a bowl and cover with water. Let set 4 hours or overnight.
Heat the oil in a pot and saut onions for about 5 minutes, until soft. Add celery and carrots and cook for 4 minutes, or until onion is starting to brown.
Add the barley and soaking water to the pan, add potatoes, rutabagas and sprouts. Add stock, salt and pepper. Stir and bring to boil. Reduce to simmer and cover. Stirring occasionally, cook covered for about 30 minutes. Remove lid and let cook for about 5 to 10 minutes to reduce any liquid.
