| 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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