Featured recipe from Marilu's table * Barley and mixed veggies

Today's Meatless Monday recipe is pure comfort food, and it's a great way to use up what you have.

This dish takes a little longer to cook, but if you think ahead, you can prepare the barley the night before (while you're eating and cleaning up from dinner?), and then reheat it over very low heat with a little more broth or water, stirring it, while you prepare the vegetables.

You can make this dish with other veggies, if you don't have these on hand. We love recipes with this kind of flexibility. Substitute any canned beans – Great Northern, cannelini, aduki, red, pinto – or lentils – or use frozen peas or shelled edamame. Use what you have. For the veggies, add green beans, celery, broccoli or cauliflower (cut small!), mushrooms, or a few stems of kale or chard (remove stems, chop leaves).

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Barley and Mixed Veggies

Yellow * Serves 6

2 cups pearled barley

5 cups water

1 cup vegetable broth

1 Tablespoon of non-dairy margarine

3 Tablespoons olive oil

1/4 cup shallots

1 cup red onion, diced fine

1/2 cup red pepper, diced fine

2 scallions, thinly sliced, green part only

1-1/2 large carrots, shredded

1-15 ounce can of black beans, drained and rinsed

1 Tablespoon balsamic vinegar

1/2 cup fresh parsley, finely chopped

1/4 cup fresh basil, finely chopped

In a large saucepan over high heat bring 5 cups water, 1 cup vegetable broth, non-dairy margarine and pearled barley to a boil. Stir and reduce heat to a low simmer; cook covered about 1 hour and 15 minutes or until soft.

In a medium skillet over medium heat, sauté olive oil, shallots, and onion until translucent, about 5 minutes. Add red pepper, scallions, carrots, black beans, and balsamic vinegar. Stir and continue cooking an additional 5 minutes, allowing flavors to come together and carrots begin to soften. Add parsley and basil and mix well. In a large bowl combine barley and vegetable mixture; toss well and serve.