southwestern succotash with barley and green chiles (recipe, vegan option)

[Guest guest]

Doing a little recipe catching up. See, this is why I made the hulled

barley. I'm a smart monkey and made enough to use two nights. This was

really good. Actually, is. I'm still chewing on it. I halved the

amount of limas because I thought it would be too many. Turned out just

right for me. I had bought some soy sour cream to try with this, but

when I opened it there was a spot of mold. I had some plain yogurt

and used it instead. The creamy dollop is good, but unnecessary. Would

be great without. Mmmm...I can imagine leftovers wrapped in a tortilla.

 

Laura

 

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Southwestern Succotash with Barley and Green Chiles

 

 

Serving Size : 4

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

cooking spray

1 teaspoon butter or mild vegetable oil -- to 1 tablespoon

1 medium onion -- chopped

2 teaspoons cumin seed

1 large pinch cayenne

1 medium butternut squash -- peeled, seeded, and diced

2 cloves garlic -- pressed

1/4 cup green chiles -- peeled, chopped, roasted, fresh

or canned

10 ounces frozen baby lima beans

salt and freshly ground pepper -- to taste

1 1/2 cups corn kernels, frozen or fresh

2 cups cooked barley, either whole hulled or flaked

3 tablespoons parsley -- finely minced

3 tablespoons cilantro -- finely minced

1/3 cup reduced-fat sour cream -- optional

 

In a nonstick skillet, or one that has been sprayed with cooking spray,

heat the butter or oil over medium heat. Add the onion and cumin seeds

and saute for about 5 minutes, or until the onion is softened and

translucent. Stir in the cayenne, butternut squash, garlic, roasted

green chiles, lima beans and salt and pepper to taste.

 

Raise the heat to high to heat through, nice and hot, then lower to

medium. Cover and let the vegetables steam for about 10 minutes, or

until limas and squash are fairly tender.

 

Add the corn, and cook for 5 minutes more. Stir in the cooked barley,

parsley, cilantro, and sour cream, if using. (Or serve sour cream

equivalent on the side.) Serve hot, at once, with a small sprinkle of

grated sharp Cheddar on top, if you like.

 

Recipe By: Crescent Dragonwagon

Source: " Passionate Vegetarian "

Copyright: " 2002 "

Start to Finish Time: " 0:30 "