| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Eggs |
Vegan |
Main dish, Grain, Vegetables, Low-fat, Favorites |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Onions, chopped |
| 1/2 |
c |
Mushrooms, chopped |
| 1/4 |
c |
Green peppers, chopped |
| 1 |
tb |
Garlic, minced |
|
|
Water for sauteeing |
| 1 |
c |
Eggplant, cubed |
| 2 |
tb |
Water |
| 1 |
cn |
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 |
ts |
Honey (Maple syrup if vegan) |
| 1 |
ts |
Vegetarian Worcestershire sauce |
| 1/2 |
ts |
Dried marjoram |
| 1/4 |
ts |
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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