|
 Recipe:
Mushroom Barley StewMushrooms, barley, veggies, and
chick peas make a hearty and healthy stew.
| Yield |
4-6 servings |
| Time |
45 minutes |
| Tools |
- large pot with lid
- wooden spoon
|
| Ingredients |
- 1 medium carrot, chopped
- ˝ medium onion, chopped
- 2 cloves garlic, minced
- ˝ red bell pepper, chopped
- ˝ green bell pepper, chopped
- 2 T olive oil
- about 20 small mushrooms, chopped
- 1 c pearl barley
- ˝ cup soaked/cooked or canned chickpeas
- 1 t cumin
- Tabasco (optional)
- salt
- pepper
- 1 T soy sauce
- 3-4 c vegetable stock
|
| Directions |
Heat oil over medium heat, sauté carrot, onion, garlic, and peppers until onions are
translucent. Add mushrooms and sauté until tender. Add remaining ingredients and simmer until
barley is tender, 20-30 minutes. |
| Notes |
 Adapted from
How it all
vegan! Irresistible recipes for an animal-free diet, by Tanya Barnard and Sarah Kramer.
Buy it:
Amazon.com |
Amazon.co.uk |
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