Smoked Veggie Barley Rumba

using leftover grilled veggies this barley dish was amazingly delish!

Yield: 8 servings ( Serving Size: 1/2 cup )
Community Recipe from

Ingredients

  • 2 cup(s) Pearl Barley (not instant)
  • 4 cup(s) Water
  • 3 cube(s) Knorrs Tomato Bouillion
  • 1 cup(s) Celery chopped
  • 1/2 cup(s) Carrots sliced
  • 2 cup(s) Grilled Veggies
  • 1/2 teaspoon(s) Salt & Fresh ground pepper
  • 1/4 teaspoon(s) Cayenne Pepper
  • 2 whole(s) Bay Leaves
  • 1 jar(s) HT Traders Portobello mushrooms w/ Roasted Red peppers marinated

Preparation

  1. Measure barley, water, bouillion, chopped celery & sliced carrots, bay leaves, salt & pepper & cayenne in a large saucepan. Bring to boil, cover & simmer for 20-25 min. till all the water is absorbed. Remove from heat. Grilled veggies were shish kebabs...(yellow squash, zucchini squash, bell peppers, onions) Give them a quick swirl in the food processor (pulse) to coarsely chop them. Do not MUSH!!! Add to the barley, then add the whole 12 oz jar of marinated mushrooms. Mix thoroughly until the veggies are heated. Serve immediately.Excellent side side!!
June 2011

This recipe is a personal recipe added by Carolyn8 and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Smoked Veggie Barley Rumba Recipe at a Glance

More Recipes for Main Dishes

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy