| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
|
8 |
Servings |
INGREDIENTS
| 1 |
c |
Lima beans; rinsed |
| 1 |
c |
Kidney beans; rinsed |
| 1 |
tb |
Oil |
| 1 |
lg |
Onion; diced |
| 3 |
|
Potatoes; peeled & diced, up to 4 |
| 1 |
lg |
Sweet potato; peeled & cut in chunks |
| 1 |
|
Green pepper; cut in chunks |
| 1 |
|
Red pepper; cut in chunks |
| 1 |
c |
Broccoli; cut up, (optional) |
| 1 |
c |
Cauliflower; cut up, (optional) |
| 2 |
|
Cloves garlic; crushed, up to 3 |
| 1 |
c |
Barley; rinsed & drained |
|
|
Salt; pepper, paprika to taste |
| 4 |
ts |
Pareve instant soup mix; up to 5 |
|
|
PLUS water to cover ingredients completely |
INSTRUCTIONS
Better late than never...This is from "MealLeaniYumm!" by Norene Gilletz,
her latest low-fat cookbook.
Soak beans overnight in cold water. Rinse & drain well. Spray a roasting
pan with no-stick spray. Combine all ingredients in pan & mix well. The
barley absorbs salt & pepper, so season generously. Cover tightly & place
in 275" oven from late Friday afternoon until Saturday lunchtime.
Posted to JEWISH-FOOD digest by "leah perez" <perezleah@hotmail.com> on Nov
01, 1998, converted by MM_Buster v2.0l.
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