Date: Thu, 10 Nov 94 11:07:09 EST
From: firstname.lastname@example.org (RON FISHMAN)
My wife made this for dinner last night. It is great with
some crusty bread. Also the leftovers make a great lunch.
The recipe supposedly makes 10 servings but I don't know for who. It
is more like 4 servings for dinner.
1 cup barley, diiered
1 lkarge onion, chopped
2 cloves garlic, chopped
4 slices of ginger
2 cans whole tomatoes, peeled & cut into chunks
2 carrots chopped
1 small can kideny beans
1 tsp curry powder (optional)
4 stalk of celery cut into small pieces
2-3 potatoes peeled & chopped
5 cups water
Place barley in large Pyrex bowl, add water, cover with plastic wrap
and nuke for 20 minutes on full power. May need 10 more minutes until
barley is cooked.
Saute onion, garlic, ginger & curry in nonstick pan.
Continue to saute adding the remaining ingredients; bring to a boil
and turn to a simmer.
Simmer 30-45 minutes until potatoes & carrots are cooked. You may have to
add more water.
Serve with hot bread.
Variations: Add other vegetables such as corn, peas.