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Mushroom Barley Stew

Mushroom Barley Stew recipe image
This International appetizer features Cooked barley, Cooked garbanzo beans, Pepper, chopped, Pepper. It delivers a pleasant kick of heat. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 188.8
Dietary: Vegetarian
Description
This International appetizer features Cooked barley, Cooked garbanzo beans, Pepper, chopped, Pepper. It delivers a pleasant kick of heat. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 cup Cooked barley
  • 1 cup Cooked garbanzo beans
  • 1/2 Green Pepper, chopped
  • 1/2 Red Pepper, chopped
  • 1 Carrot, cut into bite-sized
Directions
  1. 1
    Pieces 1/2 Onion, sliced x Chopped mushrooms (use your Favorite amount or none at All) 2 lg Cloves garlic, crushed 1 cn Vegetable stock (I used Hain Fat-free veggie broth) Or 2 c Stock you've made yourself x Cumin x Tabasco sauce x Black pepper x Tamari x Salt (just a bit) Lemon juice
  2. 2
    Toss the carrots into a hot wok and
  3. 3
    cook for a few minutes,
  4. 4
    add the garlic, onions and green peppers, deglazig the pan with water or tamari.
  5. 5
    Add the mushrooms and cook just until the mushrooms start giving up their liquid.
  6. 6
    Add the garbanzo beans, barley, and vegetable stock.
  7. 7
    Add spices to taste.
  8. 8
    The tamari really worked well in this, but I only used a tablespoon for the whole recipe.
  9. 9
    The black pepper and tabasco gave it some "kick" and I threw in the cumin because I like the flavor.
  10. 10
    Add these in small amounts if you don't like things really hot.
  11. 11
    I ended up having something that was too hot because I accidentally threw in too much tabasco (I used the lemon juice to counter it, and it was fine).
  12. 12
    The salt is optional.
  13. 13
    I put in just a touch.
  14. 14
    You can add more water and/or water/tamari mix if you want to make it a little soupier.
  15. 15
    Cook it until it's really hot and serve over toasted whole wheat bread, like a sloppy joe.
  16. 16
    Even though it's been warm during the day here in the Northeast, we've still had some
  17. 17
    cool evenings, so hot food has been okay.
  18. 18
    This is good served with fruit salad or tossed salad.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 188.8kcal
% Daily Value *
Total Fat 1.9g3%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 24.2mg2%
Total Carbohydrate 37.0g13%
Dietary Fiber 8.1g33%
Sugars 5.4g
Protein 7.2g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: appetizer, barley, beans, bitesized, carrot, chopped, cooked, cut, frying, garbanzo, international, mushroom, mushrooms, pepper, stew, stir frying, title, vegan
Read it online: https://www.chefs-mate.com/recipe/mushroom-barley-stew/