Yield: 4 servings
|1 cup||Barley, diiered|
|1 large||Onion, chopped|
|2||Cloves garlic, chopped|
|2 cans||Whole tomatoes, peeled & cut|
|1 small||Can kideny beans|
|1 teaspoon||Curry powder (optional)|
|4||Stalk of celery cut into|
|2||To 3 potatoes peeled &|
Place barley in large Pyrex bowl, add water, cover with plastic wrap and nuke for 20 minutes on full power. May need 10 more minutes until barley is cooked.
Saute onion, garlic, ginger & curry in nonstick pan.
Continue to saute adding the remaining ingredients; bring to a boil and turn to a simmer.
Simmer 30-45 minutes until potatoes & carrots are cooked. You may have to add more water.
Serve with hot bread.
Variations: Add other vegetables such as corn, peas. Omit potatoes.
Posted by tron!clevax.dnet!fishman@... (RON FISHMAN) to the Fatfree Dig. Vol.12 Issue 10 Nov. 11, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.