Mediterranean Barley Vegetable Stew |
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Prep Time: 30 Minutes Cook Time: 70 Minutes |
Ready In: 100 Minutes Servings: 6 |
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Ingredients:
4 cup(s) (1 quart) vegetable broth |
1/2 cup(s) castelvetrano olives, pitted and sliced |
1 28-ounce can(s) chopped tomatoes, preferably fire-roasted |
5 ounce(s) fresh baby spinach |
2 sprig(s) fresh rosemary, minced |
3 clove(s) garlic, minced |
2 tablespoon(s) olive oil |
1 1/2 cup(s) pearl barley |
1 12-ounce jar(s) roasted red peppers, drained and cut into strips |
salt and ground black pepper, to taste |
2 shallots, finely chopped |
1 cup(s) water |
2 medium yellow onions, diced |
Directions:
1. In a large saucepan over medium, heat the olive oil. Add the garlic, shallots and onions and saute until soft and translucent, about 6 to 7 minutes.
2. Add the tomatoes, broth, rosemary and barley then bring to a simmer. Cover and continue to cook until the barley is tender, about 50 minutes, stirring occasionally to prevent sticking. Stir in the roasted red peppers, baby spinach, olives and water. Cook until the spinach is wilted, about 2 minutes. Season with salt and black pepper.
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