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From: Willow Herself on 4 Jan 2008 23:39
Persian Split Pea and Barley Stew

1/2 cup raw barley
1 leaf bay leaf
1 large Garlic clove, minced
4 cups water
1 cup yellow split Peas
1 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1 cup onion, coarsely chopped
1 cup carrot, peeled and cubed (1 inch)
2 cups potato, peeled and cubed (1 inch)
1 1/2 teaspoons salt
1 pinch cayenne
2 cups vegetable stock
2 cups fresh tomato, coarsely chopped
2 tablespoons currant
1/4 cup fresh parsley, minced
2 tablespoons fresh lemon juice (about 1 lemon)
salt and pepper, to taste
Optional ingredients
1/2 cup non-fat yogurt
2 cloves garlic, minced
1 pinch salt
pine nuts, toasted
Lemon wedges


1. In a medium saucepan, bring the barley, bay leaf, garlic, and 2 cups of
the water to a boil. Reduce the heat, cover and simmer for 15 minutes. Add
the split peas, cardamom, cinnamon, and the remaining 2 cups of water and
simmer, covered, for another 45 minutes, or until the barley and split peas
are soft and most of the liquid has been absorbed. Stir occasionally and, if
necessary, add a small amount of additional water to prevent the mixture
form sticking.

2. While the barley and split peas are cooking, place the onions, carrots,
potatoes, salt, cayenne, and stock in a large saucepan. Bring the mixture to
a boil, reduce the heat, and simmer, covered, for 10 minutes. Stir in the
tomatoes and currants and continue to simmer, covered, for about 10 minutes,
until the vegetables are tender. Add the cooked barley and split peas
mixture. Stir in the parsley, lemon juice, and salt and pepper to taste.
Discard the bay leaf.

3. Optional: Toast pine nuts by spreading them in a single layer on a
unoiled baking sheet and bake in a commercial toaster oven at 350F for about
3 to 5 minutes, until just slightly deepened in color.
Combine the yogurt, minced garlic and salt serve in a small bowl sprinkled
with a few toasted pine nuts, with a lemon wedge and/or a dollop of yogurt.

4. From: Moosewood Restaurant "Low-Fat" Favorites, Moosewood Collective, P.
274


--
Will~

�I am convinced that life is 10% what happens to me and 90% of how I react
to it.�
Charles R. Swindoll


From: LA Doc on 7 Jan 2008 23:37
Willow - can't you STOP thinking about food?



"Willow Herself" <willowkinda(a)somethingkikeseamountains.net> wrote in
message news:BSDfj.36292$Pv2.767(a)newssvr23.news.prodigy.net...
> Persian Split Pea and Barley Stew
>
> 1/2 cup raw barley
> 1 leaf bay leaf
> 1 large Garlic clove, minced
> 4 cups water
> 1 cup yellow split Peas
> 1 teaspoon ground cardamom
> 1/2 teaspoon ground cinnamon
> 1 cup onion, coarsely chopped
> 1 cup carrot, peeled and cubed (1 inch)
> 2 cups potato, peeled and cubed (1 inch)
> 1 1/2 teaspoons salt
> 1 pinch cayenne
> 2 cups vegetable stock
> 2 cups fresh tomato, coarsely chopped
> 2 tablespoons currant
> 1/4 cup fresh parsley, minced
> 2 tablespoons fresh lemon juice (about 1 lemon)
> salt and pepper, to taste
> Optional ingredients
> 1/2 cup non-fat yogurt
> 2 cloves garlic, minced
> 1 pinch salt
> pine nuts, toasted
> Lemon wedges
>
>
> 1. In a medium saucepan, bring the barley, bay leaf, garlic, and 2 cups of
> the water to a boil. Reduce the heat, cover and simmer for 15 minutes. Add
> the split peas, cardamom, cinnamon, and the remaining 2 cups of water and
> simmer, covered, for another 45 minutes, or until the barley and split
> peas are soft and most of the liquid has been absorbed. Stir occasionally
> and, if necessary, add a small amount of additional water to prevent the
> mixture form sticking.
>
> 2. While the barley and split peas are cooking, place the onions, carrots,
> potatoes, salt, cayenne, and stock in a large saucepan. Bring the mixture
> to a boil, reduce the heat, and simmer, covered, for 10 minutes. Stir in
> the tomatoes and currants and continue to simmer, covered, for about 10
> minutes, until the vegetables are tender. Add the cooked barley and split
> peas mixture. Stir in the parsley, lemon juice, and salt and pepper to
> taste. Discard the bay leaf.
>
> 3. Optional: Toast pine nuts by spreading them in a single layer on a
> unoiled baking sheet and bake in a commercial toaster oven at 350F for
> about 3 to 5 minutes, until just slightly deepened in color.
> Combine the yogurt, minced garlic and salt serve in a small bowl sprinkled
> with a few toasted pine nuts, with a lemon wedge and/or a dollop of
> yogurt.
>
> 4. From: Moosewood Restaurant "Low-Fat" Favorites, Moosewood Collective,
> P. 274
>
>
> --
> Will~
>
> "I am convinced that life is 10% what happens to me and 90% of how I react
> to it."
> Charles R. Swindoll
>
>


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