Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| ¾ cup | Millet |
| ¼ cup | Buckwheat, aka kasha |
| ¼ cup | Kidney beans |
| ½ cup | White beans |
| 2 teaspoons | Olive oil, or butter |
| 4 smalls | Zucchini, chopped |
| 1 \N | Head garlic, peeled & chopped |
| 1 large | Onion, chopped |
| 2 \N | Carrots, peeled & chopped |
| ¼ cup | Celery, chopped |
| ¼ cup | Bell pepper, chopped |
| \N \N | Mushrooms as desired |
| 1½ teaspoon | Black pepper |
| 1 tablespoon | Dried summer savory |
| 2 teaspoons | Vegetable broth powder |
| 3½ cup | Water |
| ½ cup | Barley, optional |
| \N \N | Add more water if used |
Soak beans, saute grains in 1 tsp oil or butter for 5 minutes.
Place in casserole or heavy cooking pot. Saute prepared vegetables in 1 tsp oil or butter.
Mix all other ingredients into pot and cover with water.
Bring to boil and lower heat, or bake at 325-350 stirring from time to time and adding liquid if as needed until all is well done.
This produces a fairly large quantity and freezes - reheats very well.
From: Annice Grinberg (VSANNICE@...) Posted to JEWISH-FOOD digest V96 #52 Date: Mon, 14 Oct 1996 21:14:35 -0400 (EDT) From: "Maxine L. Wolfson" <MLW@...>