CATEGORY |
CUISINE |
TAG |
YIELD |
Grains, Vegetables, Eggs |
Vegan |
Favorites, Grain, Low-fat, Main dish, Vegetables |
4 |
Servings |
INGREDIENTS
1/2 |
c |
Onions, chopped |
1/2 |
c |
Mushrooms, chopped |
1/4 |
c |
Green peppers, chopped |
1 |
T |
Garlic, minced |
|
|
Water for sauteeing |
1 |
c |
Eggplant, cubed |
2 |
T |
Water |
1 |
|
Tomatoes, chopped 16 oz |
1 1/2 |
c |
Water |
3/4 |
c |
Quick cooking barley, I use |
|
|
Pearled barley |
1/2 |
c |
Chili sauce, try to find a |
|
|
"natural" brand |
1/4 |
c |
Fresh parsley, chopped |
1 |
t |
Honey, Maple syrup if vegan |
1 |
t |
Vegetarian Worcestershire |
|
|
sauce |
1/2 |
t |
Dried marjoram |
1/4 |
t |
Ground black pepper |
INSTRUCTIONS
In a large no-stick frying pan over medium heat, saute onions,
mushrooms, peppers, and garlic in 1 tbs. water until softened, about 5
minutes. Add eggplant and 2 tbsp. water; saute until softened, about
10 minutes. Add the tomatoes (with their juice), 1 1/2 cups water,
barley, chili sauce, parsley, honey (or syrup), Worcestershire sauce,
marjoram, and black pepper. Bring to a boil and simmer for 20 minutes,
or until barley is tender. From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini
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