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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Grain / Number of Servings: 4 |
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Directions: In a large no-stick frying pan over medium heat, saute onions, mushrooms,
peppers, and garlic in 1 tbs. water until softened, about 5 minutes. Add
eggplant and 2 tbsp. water; saute until softened, about 10 minutes.
Add the tomatoes (with their juice), 1 1/2 cups water, barley, chili sauce,
parsley, honey (or syrup), Worcestershire sauce, marjoram, and black
pepper. Bring to a boil and simmer for 20 minutes, or until barley is
tender.
| Ingredients:
1/2 Cup(s) Onions, chopped
1/2 Cup(s) Mushrooms, chopped
1/4 Cup(s) Green peppers, chopped
1 Tablespoon(s) Garlic, minced
1 Cup(s) Eggplant, cubed
2 Tablespoon(s) Dried Thyme
1 Can(s) Tomatoes, chopped (16 oz)
3/4 Cup(s) Quick cooking barley (I use
1/2 Cup(s) Chili sauce (try to find a "natural" brand)
1/4 Cup(s) Fresh parsley, chopped
1 Teaspoon(s) Honey (Maple syrup if vegan)
1 Teaspoon(s) Vegetarian Worcestershire
1/2 Teaspoon(s) Dried marjoram
1/4 Teaspoon(s) Ground black pepper |
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