Mediterranean Roasted Vegetables Barley Recipes

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MEDITERRANEAN BARLEY VEGETABLE STEW



Mediterranean Barley Vegetable Stew image

This is in several newspapers this week; putting here for safe keeping until I have time to actually make it. The castelvetrano olives are described as brightly colored, buttery in flavor, and less salty than other green olives. If you substitute, be careful with the sodium content in other ingredients. The recipe in our paper calls for mincing the rosemary sprigs. My preference is to put them in stews whole and remove them before serving.

Provided by El Bee

Categories     Stew

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
3 garlic cloves, minced
2 shallots, finely chopped
2 medium yellow onions, diced
28 ounces diced fire-roasted tomatoes
4 cups vegetable broth
2 sprigs fresh rosemary
1 1/2 cups pearl barley
12 ounces roasted red peppers, drained and cut into strips
5 ounces fresh spinach
1/2 cup castelvetrano olive, pitted and sliced
1 cup water
salt, to taste
fresh ground black pepper, to taste

Steps:

  • In a large saucepan, heat olive oil.
  • Saute garlic, shallots, and onions until soft and translucent, about 6 minutes.
  • Add tomatoes, broth, rosemary and barley.
  • Bring to a simmer, then cover and cook until barley is tender, about 50 minutes, stirring occasionally.
  • Stir in the roasted red peppers, spinach, olives, and water.
  • Cook until spinach is wilted, about 2 minutes.
  • Season with salt and freshly ground black pepper.
  • Remove rosemary sprigs before serving.

Nutrition Facts : Calories 267.3, Fat 6.6, SaturatedFat 1, Sodium 902, Carbohydrate 48, Fiber 10, Sugar 2.1, Protein 6.8

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