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This recipe uses the following spices:

Garden Ragout


½ cup extra virgin olive oil
4 to 5 garlic cloves, minced
1 cup onion, chopped
1½ Tbsp. The Spice Hunter California Basil or 100% Organic Basil
4 cup vegetable or meat stock
1 cup celery with leaves, chopped
2 cup carrots, sliced
2 medium potatoes, peeled and chopped
1-2 cups green or yellow squash, chopped
1 cup barley (uncooked)
2 (15 oz.) cans beans (any kind, drained)
1 tsp. balsamic vinegar
1 tsp. The Spice Hunter Ground Coriander or 100% Organic Coriander
salt, pepper and Parmesan cheese to taste


In a large stock pot, sauté onion and garlic in olive oil over medium heat for 5-8 minutes. Add basil and sauté another 3-5 minutes. Add remaining ingredients and simmer until barley is cooked and the stew thickens, about 45 minutes.