Cuchuco of Pearl Barley
Colombians feast on this delicious creamy soup almost daily. Cuchuco is typically made of vegetables and corn, along with barley or wheat.
Makes 4 servings
1 white onion, chopped
4 cloves garlic, finely chopped
1 green onion, thinly sliced
3/4 cup pearl barley, rinsed
10 cups vegetable broth or water
1 bay leaf
1 sprig cilantro
1 cup carrots, peeled, cut into cubes
2 cups potatoes, peeled, cut into cubes
1 1/2 cup frozen peas (green peas)
1 avocado, sliced
1 tomato, diced
Heat a large pot over medium heat, add the onion and leave for 6 to 7 minutes or until onion is tender and translucent. If it starts to stick to the pan, add a little water or vegetable broth. Add the garlic and scallions and cook for 2 more minutes.
Pour barley into the pot, along with the vegetable broth, bay leaf, and cilantro and simmer gently for 15 minutes. Add carrot and potato and cook for 8 minutes or until the potatoes, carrots, and barley are tender. Add the peas and boil gently for 5 minutes. Season with salt and pepper to taste. Serve with slices of avocado and tomato.
Note: If you cook the onion at a low temperature, it is not necessary to add oil. The onion will release its own liquid.
Source: Dora Stone, chef and photographer, founder of mmmole.com and dorastable.com
Per serving (1/4 of recipe): Calories: 350; Fat: 6 g; Saturated Fat: 1 g; Calories from Fat: 15%; Cholesterol: 0 mg; Protein: 9 g; Carbohydrates: 69 g; Sugar: 13 g; Fiber: 13 g; Sodium: 2,418 mg; Calcium: 73 mg; Iron: 2 mg; Vitamin C: 22 mg; Beta-Carotene: 3,855 mcg; Vitamin E: 1 mg; Potassium: 797 mg
Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.