| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Digest, Dec., Fatfree |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Pearly barley |
| 4 |
c |
Water |
| 1/4 |
c |
Vegetable broth |
| 1 |
c |
Diced tomatoes (canned is |
|
|
Okay) |
| 1/2 |
c |
Diced green chilies (canned |
|
|
Is okay) |
| 4 |
|
Cloves chopped garlic |
| 2 |
md |
Chopped onions |
| 1 |
lb |
Chopped green cabbage |
| 1 |
|
Finely diced medium |
|
|
Zucchini |
| 1/2 |
bn |
Cilantro |
| 1 |
c |
Lentils |
|
x |
The cooked barley |
| 1/2 |
ts |
Cumin |
|
pn |
Oregano |
| 3 |
qt |
Vegetable broth |
INSTRUCTIONS
COOK SEPARATELY
SAUTE IN A LARGE POT
ADD TO THE SAUTE
Combine the barley and water in a medium saucepan. Bring to a boil over
medium heat and cook for 5 minutes. Reduce the heat to low and simmer for
30 minutes, then remove the pan from the heat. [Cooked barley is added to
the sauted onions, etc. with the rest of the vegetables]
Simmer everything for at least an hour. Add salt and black pepper to
taste. Top with chopped cilantro just before serving. Serves 12 to 15.
Note: This is even better the next day
Posted by Paula.Eeds@ucop.edu (Paula Eeds) to Fatfree Digest [Volume 13
Issue 13]
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with
permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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