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16–20 Portions
Sides / Grain & Legume Dishes
In a pot, combine 2 cups pearl barley and 2 quarts prepared RC Liquid Vegetable Consommé Prep broth. Bring to a boil, cover, reduce heat, and cook according to package instructions until barley is tender and chewy.
Toss diced plum tomatoes, diced zucchini, diced yellow onion, diced red pepper, diced green pepper, and 2 tsp. chopped garlic in 1 Tbsp. olive oil. Spread evenly on a sheet pan and roast in a preheated 400°F oven until tender and caramelized.
Remove roasted vegetables from oven. In a mixing bowl, toss the warm caramelized vegetables with 16 oz. rinsed white beans, 1 tsp. chopped thyme, 2 Tbsp. chopped basil, and 2 Tbsp. chopped parsley.
Season roasted vegetable-bean mixture with a splash of additional undiluted RC Liquid Vegetable Consommé Prep for concentrated flavor. To serve, ladle a scoop of warm cooked consommé-barley into a shallow soup bowl or wide dish and top generously with the roasted vegetable and white bean mixture.
Consommé Grain Infusion: Cooking whole pearl barley directly in RC Liquid Vegetable Consommé Prep infuses clear, robust roasted mirepoix flavor deep into the fiber of the grain as it expands.
Undiluted Finishing Touch: Tossing the caramelized roasted vegetables and white beans with a drizzle of undiluted liquid consommé prep acts as a potent liquid glaze that binds the herbs and elevates natural tomato-zucchini sweetness.
Complete Plant-Based Protein: Pairing whole grain barley with white cannelli or navy beans provides a complete plant protein, making this dish an ideal centerpiece for vegetarian banquet menus.
