Pairs well with Vegetable Yuvetsi (Greek Barley Vegetable Stew)
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Vegetable Yuvetsi (Greek Barley Vegetable Stew)
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A traditional Greek vegetable stew made with barley, a variety of sautéed vegetables, tomato sauce, and aromatic spices. This dish is rich in plant fibers and can be served with optional cheese and fresh cherry tomatoes for added flavor and freshness. Perfect as a wholesome, comforting family meal.
00:30:00 total
Serves 4
medium
Main Various
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Ingredients
- medium-sized barley - 300 g (main grain ingredient)
- carrot - 1 medium (cut into small cubes)
- zucchini - 2 medium (cut into half-moon crescents)
- champignon mushrooms - 100 g (thinly sliced)
- onion - 1 medium (cut into slices)
- garlic - 1 clove (finely chopped)
- bell pepper - 1 medium (seeds removed, cut into pieces; Florina pepper preferred)
- olive oil - 4-5 tablespoons (for sautéing)
- butter - 1 tablespoon (added after initial sautéing)
- granulated sugar - 1 teaspoon (to balance acidity)
- tomato paste - 1 tablespoon (adds richness to sauce)
- bay leaves - 2 leaves (for aroma)
- cinnamon stick - 1 stick (adds warm spice flavor)
- grated tomatoes or tomato juice - 300 g (for sauce base)
- water - 900 g (approx. 900 ml) (to cook barley and vegetables)
- parsley - 1/3 bunch (finely chopped, added at end)
- fresh mint - watch the video to see (finely chopped, added at end)
- salt - to taste (seasoning)
- freshly ground black pepper - to taste (seasoning)
- cherry tomatoes - optional, watch the video to see (halved, for serving)
- anthotyro cheese - optional, watch the video to see (for serving)
- extra olive oil - for drizzling (for serving)
Instructions
- Prepare and sauté vegetables: Heat olive oil in a pot over high heat. Add sliced onion and sauté. Add zucchini cut into half-moon crescents, thinly sliced mushrooms, diced carrot, chopped garlic, and bell pepper pieces. Stir and sauté for 8 to 10 minutes until vegetables soften and develop color.
- Add barley and aromatics: Add the barley to the pot and sauté it with the vegetables to toast slightly, similar to risotto technique. Then add tomato paste, bay leaves, cinnamon stick, and finely chopped mint. Stir to combine.
- Add liquids and simmer: Pour in grated tomatoes (or tomato juice) and water. Lower the heat to a simmer. Season with salt, granulated sugar, and freshly ground black pepper. Mix well.
- Cook the stew: Simmer the mixture for about 20 minutes, stirring occasionally, until the barley is tender and the stew has thickened.
- Finish with fresh herbs and serve: Finely chop parsley and additional mint and stir into the stew. Plate the yuvetsi and optionally top with halved cherry tomatoes, pieces of anthotyro cheese, a drizzle of olive oil, and freshly ground black pepper.
