New recipe tonight! From New York Times Cooking a North African bean stew with barley and winter squash. This was a really tasty and filling vegetarian dish. We made up a new (to us) spice blend called baharat. Two thumbs up from John so we will be making this again!
The barley gives an unexpected chew and pop. The yogurt topping with hot paprika and cilantro was a good cool/hot element. Use vegetable stock to make this vegetarian. Vegans can enjoy this by using vegetable stock and omitting or substituting the yogurt.