Recipe - Hearts Of Romaine With Blue Cheese And Caper Dressing

2 tablespoon Olive oil
1 small Red onion; minced
1 teaspoon Minced garlic
8 ounce Cracked or hulled barley;
rinsed
(not pearl barley)
3 qt Vegetable broth
1 teaspoon Sazon Goya
1 cup Fresh or frozen green peas
1 cup Thinly cut or sliced up scallions
White and pale green parts
1 cup Fresh or frozen corn kernels
Freshly squeezed juice of
One half lemon
Kosher salt; to taste
Freshly ground black pepper;
to taste
1 Ripe Haas avocado; pitted
Peeled and thinly cut or sliced up

6 SERVINGS DAIRYFREE

This is a vegetarian version of a traditional South American soup.

In large, heavy nonreactive pot, heat oil over mediumhigh heat. Add onion
and cook, stirring, until softened, about 5 minutes. Add garlic and barley
and cook, stirring, for 3 minutes. Add stock and sazon and simmer gently,
uncovered, until barley is tender, 60 to 80 minutes. Stir in peas,
scallions, corn and lemon juice and season with salt and pepper. Simmer
just until heated through. Serve immediately, topping each serving with
cut or sliced up avocado.

Recipe excerpted from Bistro Latino by Rafael Palomino (Morrow, 1998).

PER SERVING: 285 CAL.; 8G PROT.; 11G TOTAL FAT (1G SAT. FAT); 426 CARB.; 0
CHOL.; 828MG SOD.; 12G FIBER

WITHOUT AVOCADO: 231 CAL.; 7G PROT.; 6G TOTAL FAT (1G SAT. FAT); 390 CARB.;
0 CHOL.; 832MG SOD.; 12G FIBER

Converted by MC_Buster.

By Kathleen schuller@ix.netcom.com on Feb 26, 1999.

Recipe by: Vegetarian Times, March 1999, page 40

Converted by MM_Buster v2.0l.