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

SAUTE

• 1 teaspoon Peanut oil
• 1 cup Shredded cabbage; loosely packed
• Leek or green onions; to taste
• Pepper
• 1/4 cup Button mushrooms; optioanl
• 3 ounces Sirloin steak; trimmed, leftover

ADDITIONS

• 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