Barley With Caramelized Vegetables

Barley With Caramelized Vegetables

by joyofkosher.com

This recipe is a delicious and easy way to incorporate vegetables into dinner. Canola oil is used to saute and toast the barley to bring out its great flavor.

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Recipe & photo credit from Joy of Kosher w/Jaime Geller, joyofkosher.com
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Ingredients

Return to Shabbat Menu:
Moroccan Beef and Sweet Potato Stew

    Cooking Instruction

    1. In a saucepan, heat 1 Tbsp canola oil over medium-high heat. Add barley and toast 3-4 minutes.

    2. Add broth to barley. Bring to boil, then reduce heat and simmer, uncovered, until barley is tender, about 40-45 minutes. Drain off excess broth. Cover to keep barley warm.

    3. Meanwhile, in large frying pan, heat remaining 1 Tbsp canola oil. Add onion and sauté about 5 minutes, stirring frequently. Add red pepper, mushrooms and garlic and sauté 3-4 minutes.

    4. Add zucchini, balsamic vinegar and brown sugar and continue to cook about 4-5 minutes longer. Season with salt and pepper. Serve over barley.

    Jaime Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




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