Global Vegetarian - Vegetable Barley Jambalaya

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* Exported from MasterCook *

 

Vegetable Barley Jambalaya

 

Recipe By : Global Vegetarian, by Jay Solomon, page 100

Serving Size : 4 Preparation Time :0:00

Categories : Global Vegetarian Main Dish

Vegan Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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1 cup pearl barley

3 1/2 cups hot water

1 1/2 tablespoons canola oil

1 medium green bell pepper -- seeded and diced

1 small yellow onion -- diced

1 small eggplant or zucchini -- diced

8 medium (8 to 10) button mushrooms -- sliced

1 stlk celery -- sliced

2 cloves garlic -- minced

1 16-ounce can crushed tomatoes

1 1/4 cups water

2 teaspoons dried oregano

1 1/2 teaspoons dried thyme

1 teaspoon (1 to 3) Tabasco or other hot sauce

1 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper

10 (10 to 12) broccoli florets

1 cup cooked or canned red kidney beans -- drained (optional)

 

In a medium saucepan, place the barley and hot water and cook over medium heat

for 35 to 45 minutes, stirring occasionally, until the barley is tender. Set

aside.

 

In a large saucepan, heat the oil. Add the green pepper, onion, eggplant,

mushrooms, celery, and garlic and cook over medium heat for about 10 minutes,

stirring frequently. Add the crushed tomatoes, water, and seasonings. Cook over

medium-low heat for 15 to 20 minutes, stirring occasionally. Reduce the heat to

low and fold in the cooked barley, broccoli, and beans, if desired. Cook for 10

to 15 minutes more, stirring frequently. Serve with bread and a tossed salad.

Pass the Tabasco at the table.

 

You may sprinkle shredded low-fat provolone cheese over the top before serving.

 

 

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NOTES : Jambalaya is a rowdy, highly spiced Creole dish. Although usually made

with rice, this variation uses pearl barley, which is equally inviting.

Traditional jambalaya also contains meat, but a cornucopia of vegetables is

infinitely more interesting. This makes a lively party dish