| 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
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