Servings
2 s
Ingredients
- 3 cups Water
- 1/4 cup Barley
- 1 large Garlic clove; sliced
- 1 Carrot
- 1 slice Celeriac
- 3 teaspoons Mushroom bouillon base
- 1/2 teaspoon Dried thyme
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- 1 teaspoon Peanut oil
- 1 cup Shredded cabbage; loosely packed
- Leek or green onions; to taste
- Pepper
- 1/4 cup Button mushrooms; optioanl
- 3 ounce Sirloin steak; trimmed, leftover
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- 1 teaspoon Sherry
- 2 tablespoons Chopped fresh cilantro; or parsley
- 1/2 cup Cooked black beans; drained and rinsed
- Maggi; to serve
Directions
- 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 1/2″ 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
- ucr.edu> on Nov 26, 1997