Recipe - Paulines Slaw Variations

COOK SEPARATELY
1 cup Pearly barley
4 cup Water

SAUTE IN A LARGE POT
One fourth cup Vegetable broth
1 cup Diced tomatoes (canned is
Okay)
One half cup Diced green chilies (canned
Is okay)
4 Cloves chopped garlic
2 md Chopped onions

ADD TO THE SAUTE
1 pound Chopped green cabbage
1 Finely minced medium
Zucchini
One half bn Cilantro
1 cup Lentils
x The cooked barley
One half teaspoon Cumin
pn Oregano
3 qt Vegetable broth

Combine the barley and water in a medium saucepan. Bring to a boil over
medium heat and cook for 5 minutes. Reduce the heat to low and simmer for
30 minutes, then remove the pan from the heat. [Cooked barley is added to
the sauted onions, etc. with the rest of the vegetables]

Simmer everything for at least an hour. Add salt and black pepper to
taste. Top with chopped cilantro just before serving. Serves 12 to 15.

Note: This is even better the next day

Posted by Paula.Eeds@ucop.edu (Paula Eeds) to Fatfree Digest [Volume 13
Issue 13]

FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with
permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip