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Archive for the ‘barley’ Category

Eggplant and Barley Stew

Posted by trktos on 21-February-2009


  • 2 American eggplants, diced, salted, rinsed, squeezed and rinsed again (whew!)
  • 2 onions, sliced
  • 3 carrots, diced
  • 4+ cloves garlic, minced
  • approx. 6 sun-dried tomatoes, chopped
  • 1/2 cup dry pearled barley
  • 2/3 cup dried lentils
  • approx. 6 white mushrooms, diced
  • 14.5 oz can diced tomatoes
  • approx. 1 oz dry soy curls, reconstituted, heated with some oil, soy sauce, garlic and onion powder (could use more, this is just the amount I had as left-overs) (optional)


  • Soak barely and lentils for a couple of hours to reduce cooking time.
  • Rinse and place barley and lentils in stock pot, barely cover with water and cook on medium-high until done (keep a watch on the water level). Turn off heat.
  • Strir/steam fry onions, carrots, garlic, sun-dried tomatoes in a generous amount of olive oil (I used a generous amount of oil in this recipe as it was originally going to be a curry … I then realized I didn’t have any coconut milk).
  • Add mushrooms and continue to cook until veggies are done. Add veggies to stock-pot with lentils and barely.
  • Stir-fry eggplant in some olive oil until done. Add to stock pot.
  • Add canned tomatoes to stock pot.
  • Add warmed soy curls (along with their oil and soy sauce) to stock pot. (if using)
  • Turn stock pot back on, to medium-high heat. Add a little water as needed. Allow all the ingredients to cook together for a few minutes (watching that barely – it sticks!!).


  • I cooked all the veggies separately to reduce the amount of water I’d need, if I threw everything into a pot at once.
  • Serve with pasta.

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Hearty Barley Lentil Tomato Stew

Posted by trktos on 14-December-2008


  • 1 onion
  • 3+ cloves garlic
  • 1 1/2 carrots
  • 2 medium potatoes
  • 2 Chinese eggplants
  • 1 stalk celery
  • 8 ounces mushrooms
  • 1 zucchini
  • 28 ounce can pear strip tomatoes
  • ~ 1 tbsp Better Than Bullion Vegetable Bouillon
  • ~ 2 tsp marmite
  • salt, pepper to taste
  • 1/4 cup whole wheat flour
  • dash nutritional yeast
  • dried parsley
  • 1 cup barley
  • 1 – 1 1/2 cup lentils
  • dash oregano
  • water
  • olive oil
  • 2 Rapunzel vegetable cubes


  1. Rinse and soak barley and lentils about 6 hours before cooking.
  2. Wash, dice all other vegetables, chop up tomatoes.
  3. Add grains, vegetables,  tomatoes and olive oil to pot, nearly cover with water.
  4. Bring to a boil, turn down to simmer and add salt, pepper, marmite, bouillons.
  5. Simmer for about 20 minutes.
  6. Make thick paste from flour, yeast, parsley, oregano and a little water. Stir into soup/stew, cook until thickened.
  7. Stir this stew occasionally … more often if you’re making this fairly thick – barley will try to stick to the pot bottom!
  8. Cook for another 10 minutes or until the lentils and barley are done to taste.

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