Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------------COOK SEPARATELY---------------------------
1 c Pearly barley
4 c Water

--------------------SAUTE IN A LARGE POT-------------------------
1/4 c Vegetable broth
1 c Diced tomatoes (canned is
Okay)
1/2 c Diced green chilies (canned
Is okay)
4 Cloves chopped garlic
2 md Chopped onions

----------------------ADD TO THE SAUTE---------------------------
1 lb Chopped green cabbage
1 Finely diced medium
Zucchini
1/2 bn Cilantro
1 c Lentils
x The cooked barley
1/2 ts 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.

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