Antioxidant Packed Ragout with Pearl Barley



  1. 1 cup Uncooked Pearl Barley
  2. 1/2 teaspoons Dried Rosemary
  3. 2 teaspoons Extra Virgin Olive Oil
  4. 1 teaspoon Balsamic Vinegar
  5. 1 whole Shallot, Thinly Sliced
  6. 1 teaspoon Tomato Paste
  7. 2 cups Button Mushrooms, Sliced
  8. 1/2 cups Red Wine
  9. 1 cup Grape Tomatoes, Halved
  10. Salt and Pepper, to taste
  11. Parmesan Cheese, Optional Topping


  1. Cook pearl barley according to package instructions.
  2. You may want to use vegetable broth to cook it in, rather than water.
  3. The choice is yours.
  4. I used water in my barley preparation for this recipe.
  5. When barley is finished cooking, season it with the dried rosemary and sea salt and pepper to taste.
  6. In a pot or skillet, over medium heat, add the olive oil, balsamic vinegar and shallot.
  7. Cook for about two minutes.
  8. Add the tomato paste and mushrooms.
  9. Cook for 5 minutes.
  10. Stir occasionally.
  11. Add sea salt and pepper to taste.
  12. Stir in the red wine, bring to a boil and then reduce heat to a simmer.
  13. Add the grape tomatoes and cook until sauce thickens.
  14. This took about 5 to 10 minutes for me.
  15. Remove from heat.
  16. Combine the pearl barley with the tomato/mushroom ragout and enjoy its comforting and healthy properties!
  17. The original recipe suggests topping the dish with shaved parmesan, but I completely forgot to add on mine.
  18. Whoops!