| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
|
1 |
servings |
INGREDIENTS
| 1 |
c |
Raw barley |
| 2 |
tb |
Safflower or light olive oil; (I used water) |
| 1 |
md |
Onion; chopped |
| 2 |
md |
Celery stalks; chopped |
| 2 |
|
Cloves garlic; minced |
| 2 |
c |
Coarsely chopped mushrooms |
| 2 |
tb |
Chopped fresh parsley |
| 2 |
tb |
Chopped fresh dill |
| 1 1/4 |
c |
Cooked or canned navy or great northern beans; (about 1/2 cup raw) |
| 2 |
tb |
Soy sauce; to taste, (up to 3) |
| 1 |
tb |
Honey |
|
|
Freshly ground pepper to taste |
INSTRUCTIONS
Here's a dish I made the other night that I'll be making again. It's
from "Vegetariana" by Neva Atlas.
Cook the barley. Heat the oil in a large skillet. Add the onion,
celery, and garlic. Saute over moderate heat until the onion is
transluscent. Add the mushrooms and continue to saute until the
ionion is golden. Add the cooked barley and all the remaining
ingredients and cook over low heat, stirring frequently, for 10
minutes. Serve at once.
Posted to fatfree digest by John Wallace <jwallace@lava.net> on Jul
14, 1999, converted by MM_Buster v2.0l.
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