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Pearled barley has the hull and bran removed to make it cook more quickly—but it still retains some whole grain goodness.
Bring broth to a boil in large pot. Add barley, reduce heat to low, cover and cook 30 minutes, or until broth is absorbed and barley is tender. Transfer to mixing bowl.
Heat 1 Tbs. oil in same pot over medium-high heat. Add mushrooms, and sauté 5 minutes, or until browned; add to barley. Add remaining 1 Tbs. oil to pot, and sauté cauliflower and onion 8 minutes, stirring frequently.
Add tomatoes, reduce heat to medium-low, cover and simmer 8 minutes. Stir in peppers; cover, and simmer 5 minutes more, or until tender.
Stir in barley-mushroom mixture, chopped basil and soy cheese. Season to taste with salt and pepper. Cook 1 minute more, or until heated through. Serve garnished with basil sprigs.
- Calories 219
- Carbohydrate Content 35 g
- Cholesterol Content 0 mg
- Fat Content 6 g
- Fiber Content 9 g
- Protein Content 10 g
- Saturated Fat Content 0 g
- Sodium Content 544 mg
- Sugar Content 6 g