| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Dutch | Beans/peas/, Eat-lf mail, Low fat | 8 | servings |
INGREDIENTS
| 1/2 | c | Boiling Water |
| 7/8 | oz | Dried Shiitake Mushrooms |
| 1 | tb | Olive Oil |
| 1 | c | Chopped Onion |
| 1 | c | Chopped Celery |
| 1 | c | Chopped Carrots |
| 3/4 | c | Chopped Fennel Bulb |
| 1/2 | c | Pearl Barley; Uncooked |
| 1/3 | c | Quinoa; Uncooked |
| 1/2 | c | Dried Lentils |
| 4 | Sprigs Thyme | |
| 3 | c | Water; Note 1 |
| 43 1/2 | oz | Nonfat Vegetable Broth |
| 2 | c | Sliced Fresh Mushrooms |
| 3/4 | ts | Salt |
| 1/2 | ts | Pepper |
INSTRUCTIONS
Note 1: Original called for 4 C water ... I wanted a thicker consistency. Combine 1/2 C boiling water and shiitake mushrooms in a bowl; cover and let stand 30 min. Drain mushrooms, reserving liquid. Discard mushroom stems; slice mushroom caps, and set aside. Heat olive oil in a large Dutch oven over med-high heat until hot. Add onion and next 8 ingredients; saute 3 min. Add 3 C (4 C) water and vegetable broth; bring to a boil. Cover, reduce heat, and simmer 35 min, stirring occasionally. Add shiitake mushrooms, fresh mushrooms, salt, and pepper; cover and simmer an additional 10 min. Yield: 8 servings Serving Size 1 1/2 C This was excellent!! If you reduce the water be sure to keep an eye on it so that it doesn't cook down too far. Wonderful for a cold evening. Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie.com> NOTES : Cal 170.8 Total Fat 2.7g Sat Fat 0.4g Carb 31.3g Fib 8g Pro 7.6g Sod 821mg CFF 13.5% Recipe by: Cooking Light Annual Recipes, 1997 Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Nov 14, 1999, converted by MM_Buster v2.0l.
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