Mediterranean Barley Stew
Serves: 8
  • 3 Tbsp olive oil
  • 1 sweet onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 cup hulled barley (dry)
  • 1 cup red wine (chianti preferably)
  • ⅓ cup sundried tomatoes marinated in olive oil, drained
  • 1 (28oz) can diced tomatoes with their juice (no added sugar)
  • 2 cups baby carrots, whole
  • 1 Tbsp herbes de provence
  • 2 bay bay leaves
  • ¾ tsp coarse salt
  • 2 (15.5 oz) cans cannelini beans, well rinsed and drained
  • Fresh sprigs of thyme to taste (optional)
  • up to 1 cup water, as needed (see instructions)
  1. Heat olive oil in a large shallow pan and sauté the onion and garlic for a few minutes.
  2. Add the dry barley to the pan and stir to coat well with the olive oil.
  3. Add the red wine and simmer for a few minutes.
  4. Add the drained sundried tomatoes, canned diced tomatoes (with their juice), baby carrots, herbes de Provence, bay leaves and salt to the pan and continue to simmer, uncovered for 30 minutes.
  5. You may have to add up to 1 cup of water if needed (you'll have to be the judge of that, so pour it slowly, a little at a time, don't worry, you'll know!).
  6. Add the drained canned beans, gently stir and continue to simmer for an additional 15 minutes.
  7. Serve with fresh thyme over cooked farro or quinoa.
Recipe by Cuisinicity at