Barley Stew with Sausage Meatballs
Barley Stew with Sausage Meatballs
Ingredients
- 4 cups (1 litre) low-sodium chicken broth
- 1 cup (200 g) pearl barley, rinsed and drained
- 4 mild Italian sausages, casings removed
- 2 tbsp (30 ml) olive oil
- ½ lb (225 g) cremini mushrooms, quartered
- 1 zucchini, diced
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 tbsp (15 ml) tomato paste
- 1 can (14 oz/398 ml) diced tomatoes
- 3 tbsp kalamata olives, pitted and chopped
- ½ tsp dried oregano
- ¼ tsp red pepper flakes
Instructions
- In a large pot, bring the broth to a boil. Add the barley. Simmer over medium heat for 30 minutes.
- Meanwhile, on a work surface, divide the meat from each sausage into 6 pieces and roll into a ball using your hands.
- In a large non-stick skillet over medium-high heat, cook the sausage meatballs in the oil for 5 minutes or until nicely browned. Add them to the pot of barley and continue cooking until they are cooked and the barley is tender.
- In the same skillet over medium-high heat, brown the mushrooms, zucchini and onion in the sausage cooking fat. Add the garlic and tomato paste. Cook for another minute while stirring. Add the tomatoes, olives, oregano and red pepper flakes. Bring to a boil. Let reduce until almost dry. The sauce will be very thick. Season with pepper. Transfer into the pot of barley and meatballs. Mix well to combine. Adjust the seasoning.
- Serve the barley stew in shallow bowls. Serve with toasted bread, if desired.
Barley Stew with Sausage Meatballs