ROSIE DALEY'S VEGETABLE BARLEY STEW WITH LENTILS
Steps:
- 6 garlic cloves, peeled and minced 2 tablespoons reduced sodium soy sauce 1/2 cup fresh parsley, chopped Tabasco sauce or hot sauce Directions: 1 Combine the barley and 4 cups of stock in a medium saucepan and boil over medium heat for 5 minutes. Reduce the heat to low and simmer for 30 minutes, then remove the pan fro the heat and set aside. 2 Put a heavy stockpot over medium heat for about a minute then spray it with the vegetable oil. Add the onions and carrots and saute for 3 minutes. 3 Stir in the lentils, bay leaf, ginger, dried herbs and remaining 2 cups of stock. Bring the mix to a boil then cover and reduce the heat to low. Simmer for about 20 minutes or until the lentils are tender. 4 Add in the vegetable juice, zucchini, peppers, celery and tomatoes. Cook over low heat until the vegetables are tender, about 10 minutes. 5 Pour in the barley with its cooking liquid, the mushrooms, garlic and soy sauce. Cook a further 10 minutes then stir in the chopped parsley and as much hot sauce as you like. 6 Remove from heat and let cool. 7 When cool, divide among 6 freezer-safe containers and freeze. 8 To reconstitute, take a serving out of the freezer and slip into a glass or ceramic bowl, defrost and reheat in the microwave
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Mk Nazrul
[email protected]Overall, this is a good recipe. I would make it again with a few modifications.
Kelley Papagna
[email protected]The stew was a bit too expensive to make. I would use cheaper ingredients next time.
Tania Dunphy
[email protected]The stew took too long to cook. I would reduce the cooking time next time.
Alinur Rahman
[email protected]The recipe was missing some key ingredients. I had to add onions and garlic to make it taste good.
Noble Smart
[email protected]The instructions were a bit confusing. I would rewrite them more clearly next time.
eaad
[email protected]The stew was a bit too sour for my liking. I would use less lemon juice next time.
Shah Hashmi966
[email protected]The stew was a bit too spicy for my liking. I would use less chili powder next time.
Elma Islam
[email protected]The stew was a bit too thick for my liking. I would add more liquid next time.
Dexter
[email protected]I found this stew to be a bit too salty. I would use less salt next time.
Jawed Sharif
[email protected]This stew is a bit bland for my taste. I would add more spices next time.
Mukiibi Dirisa
[email protected]I made this stew for a potluck and it was a hit! Everyone loved it.
Razib Ahmed
[email protected]This stew is a great way to use up leftover vegetables.
Kiran Singh
[email protected]I'm not a huge fan of barley, but I really liked it in this stew. It added a nice chewy texture.
Umar Wahid
[email protected]This stew is a great way to get your daily dose of vegetables. It's also a good source of protein and fiber.
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[email protected]I love how easy this stew is to make. I just threw all the ingredients in my slow cooker and let it cook all day.
Karina Smith
[email protected]This stew is so hearty and comforting. It's perfect for a cold winter day.
AbdUl AfriDi
[email protected]I made this stew last night and it was delicious! I used a mix of vegetables that I had on hand, and it turned out great. I'll definitely be making this again.
Kenyatta Washington
[email protected]This is a great recipe for a healthy and flavorful stew. I love that it's packed with vegetables and lentils.
Mr HashemO
[email protected]I've made this stew a few times now, and it's always a hit with my family. It's easy to make and packed with flavor.
Blake Naidoo
[email protected]This stew is a hearty and delicious meal that is perfect for a cold winter night. The barley and lentils add a nice chewy texture, and the vegetables are all cooked to perfection. I especially liked the addition of the sun-dried tomatoes, which gave