Tomato Barley Stew with Vegetables
Tomato Barley Stew with Vegetables
Ingredients
- 1 onion, chopped
- 2 cloves garlic, finely chopped
- 1/4 cup (60 ml) olive oil
- 1 cup (250 ml) pearl barley
- 1 can 28 oz (796 ml) diced tomatoes
- 4 cups (1 litre) chicken broth
- 1 cup (250 ml) water
- 8 oz (227 g) white button mushrooms, sliced
- 2 zucchini, diced
- 1 package 171 g fresh spinach, coarsely chopped
- Salt and pepper
Instructions
- In a large saucepan, soften the onion and garlic in half the oil. Season with salt and pepper. Add the barley and stir to coat well. Add the tomatoes and bring to a boil. Simmer for about 5 minutes, stirring frequently.
- Add the broth and water and bring to a boil. Simmer, uncovered, for about 45 minutes, stirring frequently until the barley is cooked. Season with salt and pepper.
- Meanwhile, in a skillet, brown the mushrooms in the remaining oil. Add the zucchini and cook until al dente. Season with salt and pepper.
- Spoon the vegetables into the pan with the barley and add the spinach. Stir until the spinach has wilted. Adjust the seasoning. Serve with a roasted chicken or add cooked chicken pieces to the stew.
Tomato Barley Stew with Vegetables