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- 1 onion
- 500 grams (1 lb.) fresh mushrooms, any type or combination of types
- 2 tablespoons oil
- 2 carrots
- 1 stalk celery
- 2 cloves chopped garlic
- 3/4 cups barley
- 1 tablespoon tomato paste
- 6 cups water or vegetable broth
- 1-2 tablespoons Tamari sauce
- 1/4 cup fresh parsley, chopped
- Slice onion and mushrooms and saute in oil for 5 minutes in a large pot or pressure cooker. Beware, the barley will make a lot of foam.
- Add the barley and liquid.
- Cook for half an hour, or 10 minutes in the pressure cooker after it has reached full steam. Let the cooker cool off before opening to avoid barley starch shooting all over the room. If you don’t have time for this, cook everything together, except for parsley) for 20 minutes and then let depressurize naturally.
- Add sliced carrots, sliced celery, garlic, and Tamari sauce. Cook again for 30 minutes, or 10 in the pressure cooker.
- Add parsley and serve.
This method takes a little more time, but adds flavor. Divide vegetables in two parts. Chop one part finely, and slice the rest. Saute the chopped vegetables for 5 minutes. Add the sliced mushrooms and onions and saute a few minutes longer. Then continue with #2 of the instructions, adding the sliced carrots and celery as directed.
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This recipe has been submitted to Vegetarian Fridays.