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Ingredients
- 2 Carrots, diced
- 8 c Water
- 2 c Vegetable broth
- 1/4 c Chopped fresh parsley
- 1 ts Dill weed
- 1/4 ts Fresh ground black pepper
- 1/2 ts Salt
- 1 3/4 c Barley
- 1/2 c Soy sauce or tamari
- Whole)
- 1 1/2 lb Fresh mushrooms (sliced or
- Chopped or crushed
- 4 Cloves garlic (or more!),
- 2 Stalks celery, chopped
- 2 Onions, chopped
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Directions
Yield: 1 Portionen
In a large pot combine chopped onion, celery, garlic and mushrooms. Saute for about 4 minutes in just enough vegetable stock to keep them from sticking. Add the barley, soy sauce, seasonings, the rest of the vegetable broth and water. Bring to a boil, and then simmer for 2 to 3 hours. 45 minutes before it s done, add the chopped carrots. If it gets too thick, add additional water. Try to keep people from opening the lid :)
Posted by wallis@oxygen.aps1.anl.gov (David Wallis) to the Fatfree Digest [Volume 11 Issue 14], Oct. 14, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Weitere Informationen zur Kategorie Barley.
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