Quinoa Barley Vegetable Pottage Recipes
QUINOA BARLEY VEGETABLE POTTAGE
Vegetarian dish with earthy vegetables with quinoa and barley. This started as a stew and cooked a little too long causing the water to evaporate. It is quick and simple, cheap to make and delicious.
Provided by Busfault
Categories Potato
Time 35m
Yield 5-6 qts, 13-16 serving(s)
Number Of Ingredients 10
Steps:
- Put Vegetable stock and water into 8qt pot and start heating on high.
- Prepare Quina and Barley as needed, add to pot and bring to a boil.
- Reduce heat to medium and cover for 4-5 minutes.
- While waiting, prep other ingredients adding them to the pot in the order of Potatoes/Carrots/Parsnip then Cabbage then Onions/Leek. This should help ensure they finish relatively the same time.
- Make certain there is enough liquid in the pot at this time such that vegetables are covered.
- Reduce heat and cook covered for roughly 20-25 minutes stirring periodically until vegetables are soft and there is very little liquid left.
Nutrition Facts : Calories 160.8, Fat 1.1, SaturatedFat 0.2, Sodium 28.7, Carbohydrate 33.8, Fiber 5.9, Sugar 3.1, Protein 5.1
LENTIL VEGETABLE POTTAGE
From "Complete Candida Yeast Guidebook" by Jeanne Marie Martin. I changed the recipe a little: less celery, more carrots, a little more salt. I don't use the onion, garlic or bell peppers, personal preference. The Homemade Boullion Cubes and Vegetable Broth Powder are recipes in the same book. They look time and labor intensive and I haven't made them yet - I skip them and put in the tamari. She suggests simmering the tamari to kill any yeast or mold in it, but I don't know why you would have to in this recipe, since the tamari is cooked for at least 15 minutes.
Provided by Jetta
Categories Lentil
Time 1h30m
Yield 5-6 serving(s)
Number Of Ingredients 17
Steps:
- Combine lentils, liquid and veggies (except bell pepper) in a large pot and bring to a boil on high heat.
- Simmer for about 1 hour on low heat, until lentils are tender.
- Add all other ingredients (including bell pepper, but not gomashio) to pot, stir and simmer 15-25 minutes, stirring every once in a while.
- If you want to, you can blend 1-2 cups of the soup and add it back in with the rest of the soup.
- Correct spices to taste.
- Serve hot with gomashio sprinked on top, if desired.
- May be kept in fridge 5-7 days or frozen.
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