8 oz. pearl barley (about 5 cups cooked)
1 sliced onion (pref. walla-walla sweet)
3-4 sliced carrots
1 jicama, cubed
1 apple, cored and cubed
1 clove garlic, or 1 teaspoon dried garlic
1-2 teaspoon boquet garni
dash garlic powder
dash Worcestershire sauce (optional)
dash tarragon (opt.)
Cook barley in boiling water until done (about 30-45 minutes). Meanwhile, in large skillet, sautee onion and carrot in olive oil or veg. broth on medium-high heat about 7 minutes, or until it begins to soften. Add cubed jicama, all other ingredients except apple and salt. Sautee about 20-25 minutes, or until vegetables are nearly done al dente (still fairly firm, but not crunchy). Add apple, stir and cover. You may wish to add liquid at this point to avoid scorching, or stir frequently. Do not cook for more than 5 minutes. If barley is not yet done, remove from heat and cover.
Drain and rinse barley, add to mixture, stir and salt to taste.