| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Lowfat, Soup, Cooked meat | 2 | Servings | |
INGREDIENTS
| 3 | c | Water |
| 1/4 | c | Barley |
| 1 | lg | Garlic clove; sliced |
| 1 | Carrot | |
| 1 | sl | Celeriac |
| 3 | ts | Mushroom bouillon base |
| 1/2 | ts | Dried thyme |
| 1 | ts | Peanut oil |
| 1 | c | Shredded cabbage; loosely packed |
| Leek or green onions; to taste | ||
| Pepper | ||
| 1/4 | c | Button mushrooms; optioanl |
| 3 | oz | Sirloin steak; trimmed, leftover |
| 1 | ts | Sherry |
| 2 | tb | Chopped fresh cilantro; or parsley |
| 1/2 | c | Cooked black beans; drained and rinsed |
| Maggi; to serve |
INSTRUCTIONS
SAUTE ADDITIONS Heat water, barley and garlic in a medium sauce pan. Bring to a boil. Meanwhile, coarsely chop equal amounts of carrot and pared celery root. Add the vegetables, bouillon base, and thyme to the soup pot; reduce heat, and simmer for about 15 mins. Do not cook all the starch from the barley. Heat the peanut oil in a skillet and stirfry the thinly shredded cabbage and thinly sliced leek (or scallions). Pepper generously. Add 2 to 3 ounces of leftover beef or pork, diced into 1/2" or smaller pieces and mushropoms; heat through then keep warm. Increase the temperature under the soup pot and add the sherry. When the alcohol has evaporated, add the cilantro (or a mix of parsley and cilantro), black beans, and the contents of the skillet. Turn off the heat; stir to combine. Serve in wide pasta bowls to show off the colors. Offer Maggi or other seasoning sauce. Serves 4 appetizers or 2 entrees. HALF : 300 cals, 6.3 g fat, 18.3% Recipe by: Hanneman (1997 Nov) Riverside Posted to Digest eat-lf.v097.n300 by KitPATh <phannema@wizard.ucr.edu> on Nov 26, 1997
A Message from our Provider:
“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”