Yield: 8 servings
Measure | Ingredient |
---|---|
1½ quart | Stock |
2 cups | Water |
¾ cup | Barley |
1 cup | Celery, chopped |
1 cup | Carrot, grated |
1 cup | Onion, chopped |
4 \N | Cloves garlic, crushed |
½ cup | Red wine |
\N \N | Lemon peel 1\"x1/2\" |
\N \N | Pepper & salt |
½ tablespoon | Basil |
¼ tablespoon | Oregano |
½ cup | Fresh parsley |
2 \N | Bay leaves |
½ tablespoon | Rosemary |
2 \N | Tomatoes, chopped |
4 tablespoons | Tomato paste |
\N \N | Grated Parmesan or Romano |
Bring stock and water to boil. Add barley and reduce heat. Add vegt's, wine, peel, pepper and salt and simmer for 2 hrs. covered. Stir often to prevent barley from sticking to the pot.
Add herbs, tomatoes, and paste. Continue simmering for an hour, covered. Add a handful of grated cheese before serving. Serves 8