| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Eggs |
Vegetarian |
Main dishes, Side dishes, Vegetarian, Vegan |
1 |
servings |
INGREDIENTS
|
|
Oil for frying * |
| 2 |
c |
Chopped scallions |
| 1/4 |
c |
Chopped green pepper |
| 1/2 |
c |
Chopped celery |
| 2 |
ts |
Chipotle powder; plus habanero or other powdered chile to taste |
| 1 |
c |
Uncooked barely |
| 1/2 |
c |
Parboiled diced carrots |
| 1/2 |
c |
Pine nuts |
| 1 |
|
Clove garlic minced |
| 1/2 |
ts |
Marjoram |
| 1/2 |
ts |
Basil |
| 2 |
tb |
Chopped fresh cilantro |
| 5 |
c |
Rich veggie stock |
INSTRUCTIONS
* [a sesame blend makes this spectacularly good]
** [habs are real nice here--this will stand up to a lot of heat]
Saute the onions, bell pepper and celery until slightly limp. Pour
into a 1 1/2 - 2 quart casserole and stir in chipotle powder. Add the
barley to the skillet and saute in the residual oil until it
browns...about 5 minutes.
Add the barley to the casserole and the carrots, nuts, garlic, herbs
and two cups of stock. Cover and bake for 30 minutes at 350 degrees.
Remove from oven, add another 2 cups of stock, recover and bake for
30 more minutes. Uncover, add the rest of the stock and bake
uncovered for 15 minutes.
Posted to CHILE-HEADS DIGEST by Chet Bacon <hcbacon@connix.com> on
Dec 29, 1998, converted by MM_Buster v2.0l.
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