Name: Nutrient-Rich: Creamy Pearl Barley and Vegeta
Ingredients: 6 c Vegetable/chicken stock; 1 1/2 c Dry white wine, or stock; 1 3/4 c Pearl barley; 1 tb Olive oil; 2 c Mushrooms, sliced; 1 Onion, chopped; 1 Garlic clove, minced; 2 c Sweet potato, diced; 1 tb Fresh thyme or 1 ts dried; 3 c Small broccoli florets; 1/2 c Parmesan, freshly grated; Salt; Pepper

I have never known a pastor to be fired for prayerlessness, even though I expect that many justly could have been (myself included). There are at least three reasons for this. First, congregations rarely hold a pastor accountable for his devotional life. Second, pastors themselves too infrequently seek such accountability. Third, pastors can conceal the neglect of private duties more easily than the neglect of public duties. But what does such private neglect reveal? That a pastor fears man more than he fears God (Mike Smith).

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CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats	Canadian	Vegetables	5	Servings

INGREDIENTS

6	c	Vegetable/chicken stock
1 1/2	c	Dry white wine, or stock
1 3/4	c	Pearl barley
1	tb	Olive oil
2	c	Mushrooms, sliced
1		Onion, chopped
1		Garlic clove, minced
2	c	Sweet potato, diced
1	tb	Fresh thyme or 1 ts dried
3	c	Small broccoli florets
1/2	c	Parmesan, freshly grated
		Salt
		Pepper

INSTRUCTIONS

Combine vegetable stock and white wine. In large, heavy saucepan, combine
3-1/2 cups of the stock mixture and barley. Cover; bring to boil. Reduce
heat to medium-low; simmer, stirring, for 25-30 minutes or until almost all
of the liquid is absorbed.
Uncover; stir in 3 cups of the stock mixture, about 1/2 cup at a time,
stirring until each addition is absorbed before adding the next, for about
25 minutes or until barley is tender and creamy. Remove from heat; cover
and set aside.
Meanwhile, in large saucepan, heat olive oil over medium heat; cook
mushrooms, onion and garlic, stirring frequently, for 5-10 minutes or until
mushrooms are softened.
Stir in remaining stock mixture, sweet potato and thyme. Cover and simmer
over medium-low heat for about 8 minutes, stirring occasionally. Add
broccoli; cook for 6-8 minutes or until vegetables are tender. Stir barley
into mushroom mixture and heat through. Sprinkle with cheese and season
with salt and pepper to taste.
Per serving: about 440 calories, 13 g Protein, 8 g fat, 78 g carbohydrate
Good source calcium, very high source fibre, excellent source iron.
Source: Canadian Living magazine Feb 95 Presented in article by Jan Main:
"Health & Well-Fare: Savour The Soy"
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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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