Rebecca's Hearty Barley

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* Exported from MasterCook *

 

Rebecca's Hearty Barley

 

Recipe By :Rebecca Lazarenko, Veggie Life, Winter 2001-2002

Serving Size : 6 Preparation Time :0:00

Categories : Beans and Legumes

 

Amount Measure Ingredient -- Preparation Method

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3 cups water

1/2 cup dry barley

1 1/2 pounds green lentils

1 bay leaf

1 medium onion, chopped

1 clove garlic, minced

1 tablespoon olive oil

4 cups vegetable stock

1 10-oz can condensed tomato soup

1/2 teaspoon paprika

1/2 teaspoon curry powder

salt and pepper to taste

1 medium tomato, chopped

1/2 cup sour cream

 

In a large pot, bring water to a boil. Stir in barley, lentils, and bay leaf.

Simmer over medium heat until liquid is nearly gone, about 15 minutes.

 

In a small skillet over medium heat, saute onion and garlic in oil until onions

are translucent, about 5 minutes.

 

To barley mixture, add sauteed onions and garlic, stock, condensed soup,

paprika, curry powder, salt and pepper. Cook over medium heat until liquid is

nearly gone, about 30 minutes. Stir in tomato and sour cream and cook over

medium-low heat until tomatoes are tender, about 5 minutes.

 

 

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Per Serving (excluding unknown items): 202 Calories; 10g Fat (41.7% calories

from fat); 5g Protein; 25g Carbohydrate; 2g Dietary Fiber; 10mg Cholesterol;

1360mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0