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Barley Vegetable Ragout

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 

Nutrition Facts

Serving size: about 1 1/2 cups              
Calories: 251; Fat: 11g; Saturated Fat: 2g; Cholesterol: 4mg; Sodium: 156mg; Carbohydrates: 32g; Fiber: 8g; Protein: 8g

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Date Last Reviewed: February 6, 2017
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
Dietary Review: Jane Schwartz, RD
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