| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Jewish |
|
8 |
Servings |
INGREDIENTS
| 3/4 |
c |
Millet |
| 1/4 |
c |
Buckwheat, aka kasha |
| 1/4 |
c |
Kidney beans |
| 1/2 |
c |
White beans |
| 2 |
ts |
Olive oil, or butter |
| 4 |
sm |
Zucchini, chopped |
| 1 |
|
Head garlic, peeled & chopped |
| 1 |
lg |
Onion, chopped |
| 2 |
|
Carrots, peeled & chopped |
| 1/4 |
c |
Celery, chopped |
| 1/4 |
c |
Bell pepper, chopped |
|
|
Mushrooms as desired |
| 1 1/2 |
ts |
Black pepper |
| 1 |
tb |
Dried summer savory |
| 2 |
ts |
Vegetable broth powder |
| 3 1/2 |
c |
Water |
| 1/2 |
c |
Barley, optional |
|
|
Add more water if used |
INSTRUCTIONS
Soak beans, saute grains in 1 tsp oil or butter for 5 minutes.
Place in casserole or heavy cooking pot. Saute prepared vegetables in 1
tsp oil or butter.
Mix all other ingredients into pot and cover with water.
Bring to boil and lower heat, or bake at 325-350 stirring from time to
time and adding liquid if as needed until all is well done.
This produces a fairly large quantity and freezes - reheats very well.
From: Annice Grinberg (VSANNICE@WEIZMANN.WEIZMANN.AC.IL)
Posted to JEWISH-FOOD digest V96 #52
Date: Mon, 14 Oct 1996 21:14:35 -0400 (EDT)
From: "Maxine L. Wolfson" <MLW@MATH.AMS.ORG>
A Message from our Provider:
“It will work out perfectly – if you let Jesus take control”