Recipe: Barley, Sausage and Vegetable Stew

BARLEY, SAUSAGE AND VEGETABLE STEW
Source: National Barley Foods Council

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

In a large pot with a lid, heat oil over medium-high heat. Add half of mushrooms (about 1/4 pound), onion and garlic. Saut for 3 to 4 minutes, stirring occasionally. Add oregano and basil; saut for 2 more minutes. Stir in chicken broth, barley and bay leaves. Bring to a boil. Reduce heat, cover and cook 25 minutes. Mix in carrots, wine or broth and remaining 1/4 pound mushrooms. Bring to a boil. Reduce heat and simmer 20 minutes. Add sausage and cook 5 minutes longer. Remove bay leaves. Ladle stew into bowls, and serve. Makes 8 servings.