1 T. olive oil, preferably extra virgin

1/2 C. chopped onion

8 ounces small brown mushrooms, halved

1 medium sweet potato, cut into 1″ chunks

1 1/2 tsp. minced fresh rosemary

1/2 tsp. dried thyme

1/2 tsp. salt

1/4 C. dry red wine (optional)

1 C. vegetable or chicken broth

1/2 C. quick-cooking barley

8 ounces broccoli florets, cut into marble-size pieces

1/4 tsp. ground black pepper

 

The rosemary may be replaced with 1 tsp. of crumbled dried rosemary. If not using wine, drizzle a little bit of balsamic vinegar on the ragout just before serving. The acid will heighten the flavor. The vegetable or chicken broth may be replaced with water.  Warm the oil in a large pot over medium-high heat. Add the onion, mushrooms, sweet potato, rosemary, thyme, and salt. Stir to mix. Cover and cook for about 5 minutes, stirring occasionally, until the mushrooms shrink and are glazed. Add the wine, if using. Cook for about 4 minutes, or until the liquid evaporates. Add the broth and barley. Cover and reduce the heat to medium-low. Simmer for about 10 minutes, or until the barley is tender. Meanwhile, place the broccoli in a medium skillet with enough water to come 1/2″ up the pan sides. Cover and cook over high heat for 2 to 3 minutes, or until the broccoli is crisp-tender. Drain and stir into the stew. Add the pepper. Cover and let stand for 5 minutes for the flavors to blend.

 

Yield: 4 servings

Calories: 194

Fat: 5g

Fiber: 8g