The Gypsy StewFrom noir 8 years ago
- 3/4 cup pearl barley, rinsed and drained shopping list
- 5-1/2 cups water shopping list
- 1-1/2 teaspoons salt shopping list
- 1/4 cup olive oil shopping list
- 1 medium onion, finely chopped shopping list
- 3 garlic cloves, minced shopping list
- 1/4 cup flour shopping list
- 1/2 cup red wine shopping list
- 2 tablespoons soy sauce shopping list
- 2 teaspoons paprika shopping list
- 1 teaspoon dried thyme shopping list
- 1/2 teaspoon ground cumin shopping list
- 1/2 teaspoon cayenne pepper shopping list
- 2 potatoes, peeled and cut into bite-sized pieces shopping list
- 3 large carrots, peeled and chopped shopping list
- 1-1/2 cups green beans, trimmed and cut into 1-inch lengths shopping list
- 2 cups broccoli florets (about 1 small head) shopping list
- 2 cups coarsely sliced cabbage (about 1/4 head) shopping list
- 3 cups spinach, washed and dried shopping list
How to make it
- Place the barley, 1-1/2 cups of the water and 1/2 teaspoon of the salt in a medium-sized saucepan.
- Bring to a boil and then reduce the heat to low.
- Cook for about 40 minutes until all or most of the water is absorbed and the barley is cooked. Set aside.
- Heat the olive oil over medium heat in a large, preferably nonstick pot.
- Add the onion and garlic and cook, stirring occasionally, until the onion just begins to wilt (about 3 minutes.)
- Sprinkle the flour over the onions and stir to mix it in thoroughly.
- Cook, stirring frequently, for 5 to 7 minutes until the flour is a tan color (approximately the color of peanut butter), taking care not to let the flour burn.
- Add the remaining 4 cups of water, remaining teaspoon of salt, wine, soy sauce, paprika, thyme, cumin, and cayenne.
- Bring to a boil; then reduce the heat to a simmer.
- Add the potatoes and carrots and return to a simmer. Simmer, partially covered, stirring occasionally, for about 10 minutes.
- Add the broccoli and green beans and cook for another 7 minutes.
- Add the cabbage and cook for 5 minutes more. If the sauce thickens up too much at any point, simply add more water and adjust the seasonings accordingly.
- Finally, add the spinach and barley and cook until the spinach wilts and the barley heats through.
- Serve warm.
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The Cooknoir Boston, MA
The Rating7 people
Printed this out just now and its on the dinner menu for tonight!! can't wait to taste it!!!ravenseyes in Belcamp loved it
Time to have some veggies! *smile*pink in USA loved it
Noir I made this last night - what a great number of flavors - the office gets to share the leftovers today - I have to say this is a 5*****ravenseyes in Belcamp loved it