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Curried Vegetables and Barley - Serves 6 - 8 (as a side dish) 4-6 (main dish)

A hearty vegetarian meal to tempt the most serious steak lover. It freezes and reheats beautifully. Add cubes of chicken or shrimp, if you like.

ingredients

2 tablespoons olive or vegetable oil
2 medium onions, sliced
3/4 pound peeled carrots
2 each medium zucchini and yellow squash, sliced
1 head cauliflower, broken into small florets
3/4 cup dry white wine
2 cups chicken or vegetable stock
3/4 cup half-and-half
1/4 cup Stonewall Kitchen Roasted Garlic Mustard
3 to 4 tablespoons Stonewall Kitchen Old Farmhouse Chutney
2 to 3 tablespoons curry paste
2 cups cooked barley (about 2/3 cup raw, cooked according to package instructions)
3/4 pound crimini or white mushrooms, wiped clean, trimmed and quartered
2 teaspoons cornstarch
2 tablespoons chopped fresh dill or 2 teaspoons dried dill
Salt and freshly ground black pepper to taste
Chopped toasted pecans for garnish

Heat oil in a large heavy pot over medium-high heat. When hot, stir in onions and sauté until brown about 3 minutes. Add carrots, zucchini, squash and cauliflower. Partially cover pot, adjust heat to medium and continue cooking for about 5 minutes, stirring occasionally.
Pour in white wine, bring to a boil and cook for 1 minute. Add stock, half-and-half, Roasted Garlic Mustard, Old Farmhouse Chutney and curry paste. Stir in barley and mushrooms. Cover and simmer until vegetables are just tender, about 8 minutes.
Remove about 1/2 cup of the liquid. Stir cornstarch into the liquid and return liquid to pot and blend well. Stir in dill and continue cooking gently for a few minutes until sauce has thickened. Season with salt and pepper. Serve topped with pecans.