Barley Morocco

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 6
• 4 cups hot cooked pearl barley, recipe follows
• 1 tablespoon olive oil
• 1 cup sliced onion
• 1/2 cup sliced celery
• 2 cloves garlic, minced
• 2 carrots, sliced
• 1 medium zucchini, sliced
• 1 medium green pepper, seeded and cut into squares
• 1 cup broccoli floret
• 1 (15 1/2 ounce) can garbanzo beans, drained
• 2 cups vegetable broth
• 2 teaspoons soy sauce
• 2 teaspoons lemon juice
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground ginger
• 1/8 teaspoon cayenne pepper
• 2 tablespoons cornstarch, dissolved in 3 tablespoons water
• chopped cilantro, for garnish

Recipe

• 1 to cook barley: place 1-1/3 cups regular pearl barley, 4 cups water and 1 teaspoon salt in large saucepan.
• 2 bring to boil.
• 3 cover and cook on low heat for 45 minutes or until barley is tender and liquid is absorbed.
• 4 makes about 4 cups.
• 5 to cook vegetables: heat oil in large heavy saucepan over medium heat.
• 6 add onions, celery and garlic.
• 7 saute 3 to 4 minutes.
• 8 add remaining ingredients except cornstarch mixture and garnish.
• 9 bring to boil.
• 10 cover and simmer 10 to 15 minutes or until vegetables are tender.
• 11 stir in cornstarch mixture and cook, stirring, until thickened.
• 12 spoon barley around the edge of a deep platter.
• 13 pour vegetables into center.
• 14 garnish, if desired, and serve.