Date: Tue, 17 May 94 16:24:44 EDT
From: Lucinda Rasmussen (lrasmuss@PICA.ARMY.MIL)
Barley with Vegetables and Pickapeppa Sauce
1 1/2 cups uncooked barley
water to cook barley
1 onion, coarsely chopped
2 cloves garlic, minced
1 small zucchine, quartered lengthwise and then cut into 1/4 inch pieces
1 small red pepper, coarsely chopped
8 oz mushrooms (canned) or 1 lb fresh, sliced
2 Tbsp Pickapeppa sauce (find it with other bottled sauces in your
supermarket -- it is a blend of vinegar, onions, mangoes (!), sugar,
Cook the barley according to package directions (usually just boil it in
3 times as much water for 45 minutes). Drain.
Saute the vegetables in some water for about 10 minutes or until just
tender. Add the sauce and stir well. Stir in the barley and mix well.
Add more sauce if desired. Serve hot.