Jewish Nutrition

4-6 servings, 20 mins prep, 1 1/4 hrs cooking

• 1 1/3 cups barley soaked from night before
• 1 tbsp olive oil
• 1 cup sliced onions
• 1/2 cup sliced celery
• 2 cloves minced garlic
• 2 carrots
• 1 zuchini
• 1 green pepper
• 1 cup broccoli florets
• 1 can garbanzo beans (chickpeas) or prepare yourself.
• 2 cups vegetable broth
• 2 teaspoons naturally fermented soy sauce
• 2 teaspoons lemon juice
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground ginger
• pinch cayenne pepper
• 2 tablespoons cornstarch dissolved in 3 tablespoons water

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.
3. Cover and cook on low heat for 45 minutes or until barley is tender and liquid is absorbed.
4. Makes about 4 cups.
5. TO COOK VEGETABLES: Heat oil in large heavy saucepan over medium heat.
6. Add onions, celery and garlic.
7. Saute 3 to 4 minutes.
8. Add remaining ingredients except cornstarch mixture and garnish.
9. Bring to boil.
10. Cover and simmer 10 to 15 minutes or until vegetables are tender.
11. Stir in cornstarch mixture and cook, stirring, until thickened.
12. Spoon barley around the edge of a deep platter.
13. Pour vegetables into center.
14. Garnish, if desired, and serve.