COOKING FOR A CROWD - BARLEY AND VEGETABLE MEDLEY
3 ounces olive oil
24 ounces sliced onions, sliced into thin half-rings
1 tablespoon minced garlic
1 pound barley
1 1/4 quarts water
1 ounce vegetable base (see notes)
22 ounces sliced carrots, peeled
10 ounces cauliflower flowerets
8 ounces broccoli flowerets
1 tablespoon dried basil leaves
1 tablespoon dried thyme leaves
2 teaspoons salt
1/2 teaspoon black pepper
2 pounds diced fresh tomatoes
1 pound sliced zucchini
10 ounces diced green bell peppers
24 ounces frozen peas
Heat oil to 350Â°F in tilting fry pan or steam-jacketed kettle.
SautÃ© onions, garlic, and barley in hot oil until onions and barley are golden brown, about 5 minutes.
Mix base with part of the water. Add water and base to vegetable-barley mixture. Heat to boiling. Reduce heat and simmer until barley is almost tender, about 30 minutes. Stir occasionally.
Add carrots, cauliflower, broccoli, herbs, and spices to barley mixture. Cover and simmer for 12-15 minutes.
Add tomatoes, squash, green peppers, and peas to barley mixture. Cook 5-10 minutes until vegetables are tender.
Notes: Potentially hazardous food. Food Safety Standards: Hold food for service at an internal temperature above 140Â°F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41Â°F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 165Â°F. Reheat product only once; discard if not used.
Chicken base can be substituted for the vegetable base. Adjust salt if necessary.