Wendy's Curried Barley and Eggplant
Prep: 15 minutes Cook: 25 minutes (pressure cooker)
By Jill Nussinow, MS, RD
This recipe came together right in front of one of my McDougall cooking classes for Wendy who encouraged me in the process. We made a few adjustments to the recipe afterwards but it turned out pretty tasty for an experiment.
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2-3 tsp ginger, minced
- 1 tbsp curry powder
- 1 cup red and orange bell pepper, chopped
- 2 cups eggplant, diced
- 1 medium potato, diced
- 1 medium apple, diced small
- 1/3 cup diced dried apricots
- 1 cup pearl barley
- 3 cups vegetable broth
- salt, to taste
- 1-2 yellow squash, diced
- 1/2 cup diced tomato, fresh or canned
- chopped cilantro, for garnish
Heat the cooker over medium heat. Add the onion, garlic and ginger and saute for 2 minutes, adding a bit of broth if the vegetables stick. Add the curry powder and peppers and cook another 2 minutes. Add the eggplant, potato, apple (or apricot), barley and stock and lock the lid on the pressure cooker. Bring to high pressure over high heat for 18 minutes.
Let the pressure come down naturally. Remove the lid, tilting it away from you. Stir in salt to taste, squash and tomato. Cook for 1-2 minutes on the stovetop. Serve hot, garnished with cilantro, if desired.