Ingredients

• 4 cups hot cooked pearl barley, recipe follows
• 1 tablespoon olive oil
• 1 cup sliced onion
• 1/2 cup sliced celery
• 2 cloves garlic, minced
• 2 carrots, sliced
• 1 medium zucchini, sliced
• 1 medium green pepper, seeded and cut into squares
• 1 (15 1/2 ounce) can garbanzo beans, drained
• 2 cups vegetable broth
• 2 teaspoons soy sauce
• 2 teaspoons lemon juice
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground ginger
• 1/8 teaspoon cayenne pepper
• 2 tablespoons cornstarch, dissolved in 3 tablespoons water
• chopped cilantro, for garnish
• 1 cup broccoli floret