from Vegan Italiano by Donna Klein
2 tbsp extra-virgin olive oil
12 oz fresh mushrooms, sliced
1 medium onion (about 6 ounces), chopped
2 large cloves garlic, finely chopped
3 c low-sodium vegetable broth
1 (12 oz) jar roasted red bell peppers, drained and chopped
1/2 c quick-cooking barley
2 tbsp finely chopped fresh sage, or 1 tsp dried ground sage
pinch cayenne pepper, or to taste (optional)
salt and freshly ground black pepper, to taste
In a medium stockpot, heat the oil over medium-low heat. Add the mushrooms and onion and cook, stirring often, until lightly browned, about 15 minutes, adding the garlic the last few minutes of cooking.
Add the broth, roasted peppers, barley, sage, cayenne (if using), salt, and black pepper; bring to a boil over high heat. Reduce the heat, cover, and simmer, stirring a few times, until the barley is tender, about 25 minutes. Serve hot. Makes 4 servings.