Pearl barley, located in the rice and noodle aisle, is an inexpensive way to stretch your food budget. Store the barley in an airtight container and refrigerate or freeze it for long-term storage.
3%Vegetable Curry with Steamed Barley
4 cups cooked pearl barley, directions below
2 tablespoons vegetable oil
2 medium onions, 8 ounces each
1 clove garlic, minced
1 to 2 tablespoons curry powder
1 medium green pepper, diced
1/2 cup sliced celery
2 carrots, sliced
1 medium zucchini, sliced 1/2 -inch thick
1 cup chopped broccoli
1 can 15 1/2 ounces garbanzo beans, drained
2 cups chicken broth
2 tablespoons cornstarch dissolved in 3 tablespoons water
Place 1 1/3 cups pearl barley, four cups water and one teaspoon salt in large saucepan. Bring to boil. Cover and cook on low heat for one hour or until tender and liquid is absorbed.
Heat oil in large saucepan over medium heat. Add onions, garlic and curry powder. Saute three to four minutes. Add remaining ingredients except cornstarch. Cover and simmer ten minutes to 15 minutes or until vegetables are tender. Stir in cornstarch mixture; cook until thickened. Spoon hot barley around edge of a deep platter. Pour curried vegetables into center. Makes six servings.