Mushroom and Barley Stew Serves 4--1-1/2 cups per serving.
1/3 c. uncooked pearl barley 2 tsp canola oil 1 medium onion, chopped 1 medium carrot, chopped 1 small parsnip, peeled and chopped 1/2 small bell pepper, chopped 1 medium rib celery, chopped 2 medium garlic cloves, crushed or minced 6-oz. mushrooms, chopped 1 14.5-oz. can no-salt-added diced tomatoes, undrained 2 c. vegetable broth, or 1 cup broth and 1 cup water 1/4 tsp salt 1/4 tsp pepper 1 tbsp chopped fresh thyme, or 1 tsp dried thyme, crumbled Cook barley according to package directions, omitting salt. Heat a large nonstick saucepan over medium heat. Pour oil into saucepan and swirl to coat the bottom. Cook onion, carrot, parsnip, bell pepper, celery and garlic for 8 to 10 minutes or until parsnip is tender, stirring occasionally. Stir in mushrooms; cook 2 to 4 minutes stirring occasionally. Stir in remaining ingredients. Increase heat to high and bring to a boil, stirr in barley. Reduce heat and simmer, covered 10 minutes, stirring occasionally. Source: Diabetes and Heart Healthy Cookbook --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
