Yield: 1 Servings
|½ cup||Barley or hulled wheat|
|1⅓ cup||Yogurt; (reg. or non-fat)|
|1 can||Beef (or chicken) broth; or 2 bouillon cubes|
|1 tablespoon||Vegetable oil|
|½ cup||Onion; diced|
|2 tablespoons||Dried mint or fresh cilantro|
|Salt to taste|
Ahead of time, place the barley or wheat in a 2 quart saucepan with water, and cook until grain is quite soft, but not mushy (One to one-and-a-half hours). Cool and drain off excess water. Make a paste of the yogurt, flour, and salt, and stir into the pan of barley. Add broth or bouillon cubes. If using bouillon, add about 2 cups of water as well. Bring the mixture to a boil and cook about 5 minutes, stirring to prevent sticking. Turn off heat.
In a frypan, saute the onions in oil until transparent. Add mint or cilantro and stir-fry until onions are browned. Add this mixture to the soup with additional water and salt to taste. Bring to a boil again and cook 15 minutes. If desired, serve with the sauce drizzled into each bowl.
Sauce: Melt 3 Tbs. oil or butter in a small pan or microwave. Stir in1 Tbs.
hungarian paprika or mild red pepper flakes and heat one minute more.
Recipe by: Mahi Koc
Posted to KitMailbox Digest by Pat Hanneman <kitpath@...> on Sep 24, 1998, converted by MM_Buster v2.0l.