Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 3 cups | Water |
| ¼ cup | Barley |
| 1 large | Garlic clove; sliced |
| 1 \N | Carrot |
| 1 slice | Celeriac |
| 3 teaspoons | Mushroom bouillon base |
| ½ teaspoon | Dried thyme |
| 1 teaspoon | Peanut oil |
| 1 cup | Shredded cabbage; loosely packed |
| \N \N | Leek or green onions; to taste |
| \N \N | Pepper |
| ¼ cup | Button mushrooms; optioanl |
| 3 ounces | Sirloin steak; trimmed, leftover |
| 1 teaspoon | Sherry |
| 2 tablespoons | Chopped fresh cilantro; or parsley |
| ½ cup | Cooked black beans; drained and rinsed |
| \N \N | Maggi; to serve |
SAUTE
ADDITIONS
Heat water, barley and garlic in a medium sauce pan. Bring to a boil.
Meanwhile, coarsely chop equal amounts of carrot and pared celery root. Add the vegetables, bouillon base, and thyme to the soup pot; reduce heat, and simmer for about 15 mins. Do not cook all the starch from the barley.
Heat the peanut oil in a skillet and stirfry the thinly shredded cabbage and thinly sliced leek (or scallions). Pepper generously. Add 2 to 3 ounces of leftover beef or pork, diced into ½" or smaller pieces and mushropoms; heat through then keep warm.
Increase the temperature under the soup pot and add the sherry. When the alcohol has evaporated, add the cilantro (or a mix of parsley and cilantro), black beans, and the contents of the skillet. Turn off the heat; stir to combine. Serve in wide pasta bowls to show off the colors. Offer Maggi or other seasoning sauce. Serves 4 appetizers or 2 entrees. HALF : 300 cals, 6.3 g fat, 18.3%
Recipe by: Hanneman (1997 Nov) Riverside Posted to Digest eat-lf.v097.n300 by KitPATh <phannema@...> on Nov 26, 1997