Jamaican Barley Vegetable Confetti

Total Time: 55 mins Cook Time: 55 mins

Ingredients

• Servings: 4
• 1 1/2 cups uncooked barley
• 1 tomato, diced
• 1 onion, coarsely chopped
• 2 garlic cloves, minced
• 1 small zucchini, quartered lengthwise and then cut into 1/4 inch pieces
• 1 small red pepper, chopped
• 1 lb fresh sliced mushrooms
• 1 medium carrot, diced in small pieces
• 1 carrot, diced in small pieces
• 1 cup vegetable broth
• 2 tablespoons pickapeppa sauce or 1 tablespoon vegetarian steak sauce and 1 to 2 dashes tabasco sauce

Recipe

• 1 boil the barley in 4½ c water for 45 minutes (or prepare according to package directions). drain.
• 2 saute the vegetables in vegetable broth for about 10 minutes or until just tender.
• 3 add the pickapeppa sauce and stir well.
• 4 stir in the cooked barley, mix well.
• 5 add more sauce if desired.
• 6 * pickapeppa, the ketchup of jamaica, found on most every table, is a mix of tomatoes, vinegar, onions, mangoes, sugar, spices and peppers.