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Per Altoids request.<br><br>
The recipe comes from a strick veg cookbook. They do not even use oil to stir fry the veggies, they use water. It takes a little longer but it is worth it. Please forgive all the spelling mistakes if any as I am the worlds worst speller<br><br>
2 onions, sliced into rings<br>
2 green peooers, sliced into strips<br>
1/2 cup barley<br>
1 cup water<br>
2 tbsp low sodium soy sauce<br>
1 tsp veg seasoning for broth (optional)<br>
2 carrots sliced<br>
2 zucchini, cut in half and sliced<br>
1 1/2 cups green beans<br>
1 cup frozen peas<br>
2 cups cauliflowerets<br>
2 tomatoes, cut into wedges<br>
2 tbsp lemon juice<br>
2 cloves garlic<br>
paprika and pepper<br><br>
Place onions and peppers in a large skillet with 1/2 cup of water. Cook and stir on high heat until water evaporates. Then add the other 1/2 cup of water and cook until veg are soft (I always need to add another 1/2 cup of water to get the veg golden colored). Remove from heat.<br><br>
In a large casserole dish, mix barley, 1 cup water, soy sauce and veg seasoning mix. Layer carrots, zucchini, beans, peas, cauli and tomatoes over the barley. Sprinkle paprika and pepper as you add layers<br><br>
Combine lemon juice and garlic in a small bowl and then pour over the casserole. Cover and cook at 350 for 1 1/2 hrs, then uncover and cook for an additional 15 mins<br><br>
Then enjoy. All my veggie friends love it. <img alt="icon_cheers.gif" src="">
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