recipe: tomato barley stew
2 Dec 2011 09:39 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
cimoreneI have arrived at this recipe, which is my new favorite thing to eat this winter (and also my wife's, and when I served it on the 11th my guests asked for the recipe), after tweaking a recipe posted by vass. I will include notes inside about her version.
This recipe is vegan and relies on canned tomatoes for the broth, but because it includes both a legume and a whole grain, it is also protein complete. And deliciously filling.
TOMATO BARLEY STEW WITH LENTILS
Steam grain and legume together, assuming both are dry. I like to put one deciliter of each in the rice cooker and turn it on, but it's important to use plenty of water and check it or at least my rice cooker will cook a bunch of it to the bottom. Obviously, if you are using a canned legume, you should add it to the vegetables instead.
Shortly before the grain/legume are done, put a few tablespoons of oil in a skillet with the vegetables of your choice and heat over medium heat. I like to use a few deciliters total: peas and carrots, or broccoli and cauliflower, or root vegetables, or corn and peppers... it's all been tasty. If the vegetables have absorbed most of the oil when the grain is ready, add a bit more oil. Then scrape the grain and legume into the pot with the vegetables. Then add 1 can of crushed tomatoes and 1 can of water. Season. Bring to a simmer and cook for 10-20 minutes or so, until the liquid has cooked down a bit.
vass. I will include notes inside about her version. This recipe is vegan and relies on canned tomatoes for the broth, but because it includes both a legume and a whole grain, it is also protein complete. And deliciously filling.
TOMATO BARLEY STEW WITH LENTILS
Ingredients
Whole barley (
Dry lentils (you could also use chickpeas or beans of some sort; I intend to try with kidney beans since they are much cheaper than lentils...)
Fresh or frozen vegetables as desired (the more the merrier, I find, but start with peas, carrots, cauliflower, that sort of thing)
Oil
Salt to taste
Seasoning: garlic, paprika, and chili powder (
Steam grain and legume together, assuming both are dry. I like to put one deciliter of each in the rice cooker and turn it on, but it's important to use plenty of water and check it or at least my rice cooker will cook a bunch of it to the bottom. Obviously, if you are using a canned legume, you should add it to the vegetables instead.
Shortly before the grain/legume are done, put a few tablespoons of oil in a skillet with the vegetables of your choice and heat over medium heat. I like to use a few deciliters total: peas and carrots, or broccoli and cauliflower, or root vegetables, or corn and peppers... it's all been tasty. If the vegetables have absorbed most of the oil when the grain is ready, add a bit more oil. Then scrape the grain and legume into the pot with the vegetables. Then add 1 can of crushed tomatoes and 1 can of water. Season. Bring to a simmer and cook for 10-20 minutes or so, until the liquid has cooked down a bit.
