Mushroom Barley Stew
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Mushroom Barley Stew
  Barley    Mushrooms    Stews  
Last updated 6/12/2012 12:51:41 AM. Recipe ID 13317. Report a problem with this recipe.
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      Title: Mushroom barley stew
 Categories: Digest, August
      Yield: 1 Servings
      1 c  Cooked barley
      1 c  Cooked garbanzo beans
    1/2    Green pepper, chopped
    1/2    Red pepper, chopped
      1    Carrot, cut into bite-sized
    1/2    Onion, sliced
        x  Chopped mushrooms (use your
           Favorite amount or none at
      2 lg Cloves garlic, crushed
      1 cn Vegetable stock (I used Hain
           Fat-free veggie broth) Or 2
        c  Stock you've made yourself
        x  Cumin
        x  Tabasco sauce
        x  Black pepper
        x  Tamari
        x  Salt (just a bit)
           Lemon juice
  Toss the carrots into a hot wok and cook for a few minutes, add the
  garlic, onions and green peppers, deglazig the pan with water or
  tamari. Add the mushrooms and cook just until the mushrooms start
  giving up their liquid. Add the garbanzo beans, barley, and vegetable
  Add spices to taste.  The tamari really worked well in this, but I
  only used a tablespoon for the whole recipe.  The black pepper and
  tabasco gave it some "kick" and I threw in the cumin because I like
  the flavor. Add these in small amounts if you don't like things
  really hot. I ended up having something that was too hot because I
  accidentally threw in too much tabasco (I used the lemon juice to
  counter it, and it was fine). The salt is optional.  I put in just a
  You can add more water and/or water/tamari mix if you want to make it
  a little soupier.
  Cook it until it's really hot and serve over toasted whole wheat
  bread, like a sloppy joe.  Even though it's been warm during the day
  here in the Northeast, we've still had some cool evenings, so hot
  food has been okay. This is good served with fruit salad or tossed
  From Fatfree Archive: Formatted by Sue
  Smith, S.Smith34, using MMCONV.

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Recipe ID 13317 (Apr 03, 2005)

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