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Categories     Vegetable     Dinner

Yield 6

Number Of Ingredients 18

6 medium red or yellow bell peppers, or 2 to 2 1/2 pounds summer squash (large ones are best; alternately, use a mixture)
1 onion, finely chopped
2 to 4 garlic cloves (to taste), finely chopped
1 tablespoon extra virgin olive oil
2 tablespoons pine nuts
2 tablespoons currants or golden raisins, soaked for 5 minutes in hot water
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon sugar
2 1/2 cups cooked barley (1 cup uncooked)
Salt and freshly ground pepper
1/2 cup finely chopped flat-leaf parsley
1/4 cup finely chopped dill or mint
For the cooking liquid:
1/2 cup water
2 tablespoons olive oil
2 tablespoons fresh lemon juice
Lemon wedges for serving


  • 1. Cut away the tops of the peppers, then gently remove the seeds and membranes. If using squash, cut into 2-inch lengths. With a grapefruit spoon, scoop out the middle to within about 1/2 inch of the edges, leaving about 1/2 inch on the bottom. 2. Heat the olive oil over medium heat in a large, wide saucepan or lidded skillet. Add the onion and pine nuts. Cook, stirring, until the onion is tender and beginning to color, about eight minutes. Add the garlic. Cook, stirring, until fragrant, 30 seconds to a minute. Stir in the currants or yellow raisins, cinnamon, allspice and sugar. Stir together, then add 1/2 cup water. Cook, stirring, until most of the liquid has evaporated, about five minutes. Add the barley, salt to taste and some pepper. Remove from the heat, and stir in the herbs. Taste and adjust salt and pepper. 3. Stuff the peppers and/or squash with the barley mixture. Stand the vegetables in a wide, lidded pan. Mix together the water, olive oil and lemon juice, and pour over and around the vegetables. Bring to a simmer, and cover the pan. Simmer for 40 to 50 minutes until the vegetables are very tender and there is just a small amount of liquid and oil in the pan. Remove the lid, and allow to cool in the pan. Arrange on a platter, drizzle any liquid from the pan over the filling, garnish with lemon wedges and serve.

Top Asked Questions

How to cook barley in the oven?
Instructions 1 Preheat oven to 425 degrees F. 2 Place pearl barley and 2 1/2 cups (591 ml) water in a sauce pan. 3 While barley is cooking, place diced vegetables (zucchini, bell peppers,... 4 When barley is ready, drain any excess water. 5 Transfer cooked barley to a large mixing bowl. Add roasted veggies. 6 ... (more items)
Is vegetable barley soup healthy?
Let the homey flavors speak for themselves with this hearty vegetable barley soup. It’s so easy to throw together, it’s healthy, filling, low fat, and costs less than $1 per serving. Plus, you can easily customize this terrific recipe with any leftover vegetables.
What is Mediterranean roasted vegetables and barley?
This Mediterranean roasted vegetables and barley dish is absolutely delicious. Mediterranean cuisine is known for fresh dishes and bold flavors. This dish is a perfect example. Spiced and hearty barley provides the base for this healthy dish. The barley is topped with veggies that have been roasted to perfection.
What can I make with barley?
It’s a simple drink made with barley, lemon juice, and sugar. It’s crisp and refreshing and delicious. You can also use honey instead of sugar. 19. Kale Barley Salad with Feta and a Honey Lemon Vinaigrette If you need a nutrition boost that tastes amazing, look no further. This sublime salad has everything you could ever want in a salad!

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