| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegan |
Soups & ste, Vegan, Vegetarian |
4 |
servings |
INGREDIENTS
| 1 |
c |
Barley; soaked for 1 hour |
| 1 |
ts |
Toasted sesame oil |
| 1/2 |
|
Onion; diced, optional |
| 1/2 |
c |
Carrot; diced |
| 1/4 |
c |
Burdock roots; sliced |
| 3 |
c |
Water |
| 1/4 |
ts |
Sea salt |
INSTRUCTIONS
Dry roast the barley in a heavy skillet until it smells lightly
toasted. Heat the sesame oil in a saute pan. add the onion, carrot,
and burdock, and saute 5 minutes.
Place the barley and vegetables in a large pot with the water an salt.
Cover and bring to a boil. Reduce heat to low, simmer 40 minutes.
Serve in deep bowls.
Per serving: 197 Calories; 2g Fat (10% calories from fat); 6g
Protein; 39g Carbohydrate; 0mg Cholesterol; 138mg Sodium Food
Exchanges: 2 1/2 Starch/Bread; 1 Vegetable
Recipe by: Healing with Whole Foods, P. Pitchford (Atl Constitution)
Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on
Jan 14, 1999, converted by MM_Buster v2.0l.
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