Hulled barley is higher in nutritional factors than pearled barley and will cook just as rapidly if soaked overnight. Use frozen sausage crumbles, canned sausage links which have been broken up, or re-hydrated sausage-flavored TVP in this recipe. This goulash is rich, hearty, and oh so good!
- 1/2 c hulled barley
- 2 Tbsp olive oil
- 1 medium onion, cut in 1/4 inch half-circles
- 2 carrots, peeled and cut in 2 inch ‘sticks’
- 1 c sliced mushrooms
- 3 stalks celery, cut in 1 inch segments
- 1 Tbsp dry dill
- 5 c water
- 1 c fresh parsley, finely chopped
- 2 medium potatoes, peeled and cut in bite-sized pieces
- 1 c vegetarian sausage, crumbled
- Tbsp sweet paprika
- 1/2 tsp kosher salt or to taste
- 1/4 tsp ground white pepper
- Soak the barley overnight in plenty of water. In the morning, refrigerate until ready to begin this recipe; then rinse, drain, and set aside.
- In a large heavy pot over medium low, warm the olive oil and saute the onion, carrots, mushrooms and celery for about 4 minutes. Add the dill and saute another 30 seconds. Pour in the water, barley, parsley, potatoes, sausage, paprika, salt and pepper. Bring to a simmer, reduce heat to low, and cover. Simmer 45 minutes or until the barley is tender. Serve hot with a crusty bread.