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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Different. Comfort food. I'm guessing on the size of the pack of tofu and the size/weight of the can of chick peas. I never pay attention but rather do more eyeballing than anything else.....you can play around with these amounts. Ingredients:
1 cup pearl barley |
1 onion, chopped |
2 garlic cloves, minced |
4 slices fresh ginger, peeled |
2 carrots, slices |
4 stalks celery, chopped |
2 -3 potatoes, peeled and cubed |
5 cups water (may need to add more) |
1 (10 ounce) package firm tofu (optional) |
1 (10 ounce) can chickpeas |
Directions:
1. Place barley in large Pyrex bowl, add water, cover with plastic wrap and nuke for 20 minutes on full power. May need 10 more minutes until barley is cooked.
2. Saute onion, garlic, ginger and curry in nonstick pan.
3. Continue to saute adding the remaining ingredients; bring to a boil and turn to a simmer.
4. Simmer 30-45 minutes until potatoes and carrots are cooked. You may have to add more water.
5. Add salt to taste.
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