Barley Morocco Recipe

Ingredients for Barley Morocco

• Pearl Barley
• Olive Oil
• Onion
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• Carrots
• 1 cup chopped zucchini
• Green Pepper
• Broccoli Floret
• 1 (15-ounce) can garbanzo beans, drained and rinsed
• 1/2 cup vegetable broth
• Soy Sauce
• Lemon Juice
• 1/2 teaspoon ground coriander
• Ground Ginger
• 1/4 teaspoon cayenne pepper (optional)
• Cornstarch
• Cilantro

How to Make Barley Morocco

1. **Cook the Barley:** In a large saucepan, combine 1 1/3 cups pearl barley, 4 cups water, and 1 teaspoon salt. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 45 minutes, or until the barley is tender and the liquid is absorbed. Stir occasionally to prevent sticking.
3. Once cooked, fluff the barley with a fork and set aside. This yields approximately 4 cups of cooked barley.
4. **Sauté the Vegetables:** Heat 2 tablespoons of olive oil in a large heavy saucepan over medium heat. Add 1 medium onion (chopped), 2 celery stalks (chopped), and 2 cloves garlic (minced).
5. Sauté for 3-4 minutes, or until the vegetables are softened.
6. **Combine Ingredients:** Add 1 (15-ounce) can garbanzo beans (drained and rinsed), 1 red bell pepper (chopped), 1 cup chopped zucchini, 1 (14.5-ounce) can diced tomatoes (undrained), 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon turmeric, 1/4 teaspoon cayenne pepper (optional), and 1/2 cup vegetable broth to the saucepan.
7. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 10-15 minutes, or until the vegetables are tender.
8. **Thicken the Sauce:** In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water until smooth. Stir the cornstarch mixture into the vegetable mixture and cook, stirring constantly, until thickened (about 1-2 minutes).
9. **Assemble and Serve:** Spoon the cooked barley around the edge of a large, shallow serving bowl or platter. Pour the vegetable mixture into the center.
10. Garnish with fresh chopped mint and serve immediately with warm pita bread and melon wedges sprinkled with fresh mint.