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mushroom-barley-stew recipe

Date:    Fri, 02 Jul 93 13:47:12 EDT
 From:    jfrawley@mailbox.syr.edu
 One thing I discovered.  I bought dry garbanzo beans and cooked them
 up; they are so much better than the canned ones!
 I am a throw-it-in-the-pan-until-it-looks-right kind of cook, so these
 measurements are approximate.
 One cup cooked barley 
 One cup cooked garbanzo beans
 1/2 green pepper, chopped
 1/2 red pepper, chopped
 1 carrot, cut into bite-sized pieces
 1/2 onion, sliced
 chopped mushrooms (use your favorite amount or none at all)
 2 large cloves garlic, crushed
 One can vegetable stock (I used Hain fat-free veggie broth)
 Or 2 cups stock you've made yourself
 Spices I used:
 tabasco sauce
 black pepper
 salt (just a bit)
 lemon juice
 Here's what I did.
 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 stock.  
 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 salad.
 kwvegan vegan