Barley and Vegetables

Posted by Deborah Barr | Recipes, Vegetables and Salads

Notes

This recipe can be cooked as a soup using 6-8 cups of liquid or as a side dish, using 2 1/2 cups liquid.

Ingredients

1 cup barley (pearl or hulled) or Hato Mugi Grain
6-7 cps. water or vegetable bouillon
1 leek or onion, sliced
1 1/2 cps. beets
1 1/2 cps. diced celery
6-8 dried shiitake mushrooms
2 tsp. fresh ginger, minced or grated
3 cloves garlic, minced
1/2 cp. chopped parsley
2 inch strip kombu sea vegetable

Preparation

Simmer barley for 40 minutes with the kombu. Reconstitute shiitake in cold water for 30 minutes. Discard stems and slice mushrooms thin.

Add ginger and garlic and shiitake mushrooms that have been reconstituted in cold water. Simmer 15 minutes. Add celery, leeks and beets and simmer 20 minutes more. Add parsley last 3 minutes. Remove kombu, chop in small pieces and add back to the barley.

About The Author

Deborah Barr

Holistic Health and Nutrition Counselor, Life Coach, speaker, and author. For more than 3 decades I have helped thousands of clients reverse health and weight issues; achieve emotional harmony; work-life balance; and lives they love. I am a former whole foods chef, caterer, cooking instructor, and yoga instructor. In 1985 I founded Whole Health Resources, the premier Holistic Health Center in Pittsburgh.

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