Baked Barley Vegetable Stew

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Baked Barley Vegetable Stew

Postby meign » Nov 8, 2010 11:24 am

* 2 cups pearl barley
* 1 onion, chopped
* 3 cloves garlic, minced
* 4 parsnips, peeled and chopped
* 6 mushrooms, sliced
* 1 red pepper, chopped
* 2 zucchini, chopped
* 2 Tbsp Italian Herb mix
* pinch salt
* 1 Tbsp fresh parsley
* ½ head lettuce, torn

1. Put the barley in a large pot, rinse, and add 4 cups of water. Add all of the chopped vegetables, the dried herbs and the salt. Stir together, and put it in the oven at 350 degrees F.
2. Stir occasionally, and when the barley has absorbed the water and the parsnips are soft, serve over a bed of lettuce.

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Re: Baked Barley Vegetable Stew

Postby chrissysnook » Feb 7, 2011 10:49 pm

Mmmmm this sounds great thank you I`m using this tomorrow for lunch!

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Re: Baked Barley Vegetable Stew

Postby expialidocious » Mar 17, 2018 5:24 am

This topic reminded me to try some too. I'm having barley and lentil soup with celery salt and black pepper. It's good, although I could have used half a cup of dry barley for the 12 oz of soaked lentils, instead of a whole cup. The barley flavor is a bit more prominent than the lentils when boiled and put together this way (well, the instructions on the bag recommended using a cup, for adding to vegetable or bean soup, but didn't say how many beans or whatever). It made a big serving bowl full, but these are pretty low calorie foods, so that works too.


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