Barley Morocco

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This colorful combination of vegetables, garbanzo beans and steamed barley is sure to please. Serve with warm pita bread and melon wedges sprinkled with chopped fresh mint.

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Steps

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To cook barley: place 1-1 / 3 cups regular pearl barley , 4 cups water and 1 teaspoon salt in large saucepan.

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Bring to boil.

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Cover and cook on low heat for 45 minutes or until barley is tender and liquid is absorbed.

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Makes about 4 cups.

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To cook vegetables: heat oil in large heavy saucepan over medium heat.

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Add onions , celery and garlic.

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Saute 3 to 4 minutes.

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Add remaining ingredients except cornstarch mixture and garnish.

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Bring to boil.

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Cover and simmer 10 to 15 minutes or until vegetables are tender.

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Stir in cornstarch mixture and cook , stirring , until thickened.

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Spoon barley around the edge of a deep platter.

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Pour vegetables into center.

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Garnish , if desired , and serve.

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Ingredients

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pearl barley, olive oil, onion, celery, garlic, carrots, zucchini, green pepper, broccoli floret, garbanzo beans, vegetable broth, soy sauce, lemon juice, ground coriander, ground ginger, cayenne pepper, cornstarch, cilantro