Barley, Sausage and Vegetable Stew

Yield: 8 servings

Ingredients

• 1 tablespoon olive oil
• 1/2 pound small white button mushrooms, cut in half
• 1 medium onion, chopped
• 3 cloves garlic, finely chopped
• 2 teaspoons dried leaf oregano, crushed
• 2 teaspoons dried leaf basil, crushed
• 6 cups fat-free chicken broth
• 1 cup pearl barley
• 2 bay leaves
• 3 medium carrots, peeled and sliced 1/4-inch thick
• 1/2 cup Pinot Noir wine or chicken broth
• 1 pound fat-reduced Kielbasa sausage, cut into 1/2 inch thick slices

Instructions

1. In a large pot with a lid, heat oil over medium-high heat. Add half of mushrooms (about 1/4 pound), onion and garlic. Sauté for 3 to 4 minutes, stirring occasionally.
2. Add oregano and basil; sauté for 2 more minutes.
3. Stir in chicken broth, barley and bay leaves. Bring to a boil. Reduce heat, cover and cook for 25 minutes.
4. Mix in carrots, wine or broth and remaining 1/4 pound mushrooms. Bring to a boil. Reduce heat and simmer 20 minutes.
5. Add sausage and cook 5 minutes longer.
6. Remove bay leaves.
7. Ladle stew into bowls, and serve.

Nutrition

Per serving: 249 calories, 17 grams protein, 28 grams carbohydrate, 6 grams fiber, 7 grams fat, 642 milligrams sodium

Attribution

National Barley Foods Council