| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Jewish | 8 | Servings | |
INGREDIENTS
| 3/4 | c | Millet |
| 1/4 | c | Buckwheat, aka kasha |
| 1/4 | c | Kidney beans |
| 1/2 | c | White beans |
| 2 | ts | Olive oil, or butter |
| 4 | sm | Zucchini, chopped |
| 1 | Head garlic, peeled & chopped | |
| 1 | lg | Onion, chopped |
| 2 | Carrots, peeled & chopped | |
| 1/4 | c | Celery, chopped |
| 1/4 | c | Bell pepper, chopped |
| Mushrooms as desired | ||
| 1 1/2 | ts | Black pepper |
| 1 | tb | Dried summer savory |
| 2 | ts | Vegetable broth powder |
| 3 1/2 | c | Water |
| 1/2 | c | Barley, optional |
| Add more water if used |
INSTRUCTIONS
Soak beans, saute grains in 1 tsp oil or butter for 5 minutes. Place in casserole or heavy cooking pot. Saute prepared vegetables in 1 tsp oil or butter. Mix all other ingredients into pot and cover with water. Bring to boil and lower heat, or bake at 325-350 stirring from time to time and adding liquid if as needed until all is well done. This produces a fairly large quantity and freezes - reheats very well. From: Annice Grinberg ([email protected]) Posted to JEWISH-FOOD digest V96 #52 Date: Mon, 14 Oct 1996 21:14:35 -0400 (EDT) From: "Maxine L. Wolfson" <[email protected]>
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