Ragout is typically a stewed meat dish, but here's a hearty vegetarian version that is so good you will not ask, "Where's the beef?" This high fiber, meatless stew is a healthy choice to satisfy your comfort food craving.
- 2 1/4 cups low-sodium vegetable broth
- 3/4 cup uncooked pearl barley rinsed
- 4 Tbsp olive oil divided
- 1 package (10 oz) cremini mushrooms sliced
- 1 small head cauliflower cut into florets (about 4 cups)
- 1 large white onion cut into thin strips (about 1 1/2 cups)
- 5 fresh plum tomatoes diced
- 2 small orange bell peppers diced (about 2 cups)
- 1 cup fresh basil leaf chopped, plus a few sprigs for garnish
- 1/4 cup grated Parmesan cheese
- 1/8 tsp salt
- Black pepper to taste
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 a mixing bowl.
In a skillet, heat 1 tablespoon of the oil over medium-high heat until hot. Add the mushrooms and sauté for 5 minutes or until browned. Add the mushrooms to the barley.
To the skillet, add the remaining 1 tablespoon of oil and heat until hot. Add the cauliflower and onion and saute for 8 minutes, stirring frequently. Add the tomatoes; reduce heat to medium-low, cover and simmer for 8 minutes. Stir in the peppers; cover and simmer for 5 minutes or until tender.
Stir the barley-mushroom mixture into the vegetable mixture. Add the chopped basil and cheese. Season with the salt and pepper to taste. Cook for 1 minute more, or until heated through. Serve garnished with basil sprigs.
about 1 1/2 cups
Date Last Reviewed: February 6, 2017
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor