Barley Morocco

Name: Barley Morocco
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 6 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 4 cup hot cooked pearl barley; 1 tbsp olive oil; 1 cup sliced onion; 0.5 cup sliced celery; 2 clove garlic; 2 carrots; 1 medium zucchini; 1 medium green pepper; 1 cup broccoli floret; 1 can garbanzo beans (15 1/2 ounce); 2 cup vegetable broth; 2 tsp halal-certified soy sauce; 2 tsp lemon juice; 0.5 tsp ground coriander; 0.25 tsp ground ginger; 0.125 tsp cayenne pepper; 2 tbsp cornstarch; chopped cilantro

Chickpeas, hot pearl barley and celery come together in this Moroccan snack, fragrant with ginger and cayenne and simmered on the stove.

1 hr 35 min · Serves 6 · Medium

Method

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Time: Prep 20 min · Cook 75 min · 95 min total
Difficulty: medium

1
TO COOK BARLEY: Place 1-1/3 cups regular pearl barley, 4 cups water and 1 teaspoon salt in large saucepan.
2
Bring to boil. Cover and cook on low heat for 45 minutes or until barley is tender and liquid is absorbed.
45 min
3
Makes about 4 cups. TO COOK VEGETABLES: Heat oil in large heavy saucepan over medium heat.
4
Add onions, celery and garlic. Saute 3 to 4 minutes. Add remaining ingredients except cornstarch mixture and garnish.
4 min
5
Bring to boil. Cover and simmer 10 to 15 minutes or until vegetables are tender. Stir in cornstarch mixture and cook, stirring, until thickened.
15 min
6
Spoon barley around the edge of a deep platter. Pour vegetables into center. Garnish, if desired, and serve.