Barley Vegetable Stew
Source of Recipe
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List of Ingredients
Barley Vegetable Stew
3/4 lb. eggplant, peeled and cut in 1" cubes
2 zucchini, sliced thin
2 carrots, sliced thin
1 1/2 cups chopped onion
2 cloves garlic, minced
3/4 cup medium pearl barley
1 1lb can tomatoes, undrained
1 1/2 cups beef stock or vegetable stock if
serving live-in vegetarian daughter
1 tsp. dried oregano
1 tsp. salt
1/2 tsp. pepper
2 cups shredded Monterey Jack cheese, divided
oil for sauteing
Preheat oven to 350 degrees. In large, deep skillet saute eggplant
over moderately high heat, 3 minutes. Transfer to 1 1/2 quart
casserole. Saute zucchini and carrots for 3 minutes and transfer to
casserole. Saute onions and garlic 5-7 minutes over moderate heat.
Add barley and saute 3 minutes. Stir in tomatoes, broth, oregano and
salt and pepper and bring to boiling point. Transfer to casserole.
Add one cup cheese, stir and bake, covered, 45 minutes. Sprinkle
remaining cup of cheese on top and bake, uncovered, 15 minutes longer.
Serves 6.Recipe
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