Barley with vegetables


Tasty, light, tasty, full of vitamins Barley that is loved by young and old. Favorite dish that we make often and never leaves a fork.


  • Or barley
  • 1 red pepper
  • 1 green pepper
  • 1 yellow pepper
  • 3 agaric mushrooms
  • 1 carrot cut into cubes
  • 1 onion, finely chopped
  • 1 clove chopped garlic
  • 1 chopped leek
  • 1 zucchini chopped
  • 1 chopped eggplant, finely chopped
  • Vegetable broth
  • Or white wine
  • 2-3 k in olive oil
  • 2 tablespoons butter
  • Salt Pepper


  1. We make it with a pot vegetable broth to have him ready.
  2. Put the olive oil in a saucepan and as soon as it heats up, add the onion and the leek. Then add the rest of our vegetables and sauté them. When they are already withered, add the garlic, sauté it lightly and add the barley. Saute the barley with our vegetables to get a taste, and quench with wine. At this point we take hot broth from our pot and add it little by little to our barley. Stir constantly and at the same time add the broth little by little.
  3. We repeat this process as needed, until our barley becomes "al dente". That is, to have melted from the outside and to support from the inside. To be able to enjoy it one by one without getting muddy - all stuck together. Ideally our vegetables should last a little.
  4. Once we enter the final stage, we make the taste from salt and pepper, we remove our pot from the fire and we add the butter. Stir in our Barley until the butter melts.

The wonderful vegetables used for the recipe are from the company Καραντινός Α.Ε.

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