Barley and Cranberry Pork Stew |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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We're trying to eliminate some allergenic foods from our family, and needed some alternatives to bread and rice. Ingredients:
1 tablespoon olive oil |
2 lbs lean boneless pork, cut into bite-size pieces |
1 1/2 cups chopped onions |
4 garlic cloves, finely chopped |
2 teaspoons salt |
1 teaspoon cumin seed |
1 teaspoon paprika |
3/4 teaspoon ground black pepper |
1 large rutabaga, cut into eighths and thinly sliced (about 2-1/2 cups) |
2 carrots, peeled and thinly sliced |
2 bay leaves |
5 cups water |
1 cup white wine |
5 teaspoons instant chicken bouillon granules |
1 (14 1/2 ounce) can diced tomatoes with juice |
3/4 cup uncooked pearl barley |
2/3 cup dried cranberries |
Directions:
1. In 6-quart pan with cover, heat oil over medium-high heat.
2. Add pork cubes in batches, stirring and cooking until browned on all sides (about 4 to 5 minutes per batch).
3. Remove each batch from pan and set aside. Add onion and garlic to pan; cook, stirring, for 4 minutes.
4. Season with salt, cumin, paprika and black pepper. Stir in sliced rutabaga and carrots; cook for 4 minutes.
5. Mix in bay leaves, water, wine, chicken stock concentrate, tomatoes and juice, and barley.
6. Bring mixture to a boil. Reduce heat to low, cover and cook for 30 minutes.
7. Stir in cranberries. Cook for 15 to 20 minutes longer. Remove bay leaves.
8. Serve in soup bowls.
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