Sausage Barley Stew
This recipe takes an hour to cook, but it's so easy to put together it qualifies as a quick fix.
INGREDIENTS | SERVES 4
- 2 tablespoons oil
- 1 large onion, chopped
- ½ pound spicy Italian sausage
- ½ pound presliced mushrooms
- 1 cup baby carrots, halved
- 2 cups preshredded cabbage
- ½ cup raw pearl barley
- 6 cups chicken broth
- Salt and pepper to taste
In a large Dutch oven with a tight-fitting lid, heat oil. Add chopped onion; sauté over medium-high heat until onion begins to brown.
Cut sausage into 1 pieces; add to pan. Cook, stirring often, until well browned. Add mushrooms; continue to sauté 3 minutes.
Add remaining ingredients; stir well. Bring to a boil; reduce heat to medium low.
Cover and simmer 1 hour, or until barley is tender. Stir well before serving.
