Barley Fusion
1/2 cup pearled barley
1/4 cup dry lentils
2 -1/4 cups water
1 *Hue cube or vegetable bouillon
3 tablespoons coconut cream powder
1 teaspoon pepper
1 teaspoon paprika
1 teaspoons cinnamon
1/2 cup veggies of choice, chopped small
dash of soy sauce
Bring the water, barley, lentils, and bouillon to a boil, then put on lowest setting and let cook approximately 40 minutes until soft (there will be some liquid left).
Add the remaining ingredients to taste and cook a few more minutes till veggies are tender but not overcooked. I used carrots and peas because I had them on hand, but pretty much anything will work I should think. :)
*Hue is a Vietnamese soup base (no animal ingredients) that you can find in cube form at oriental markets. If you can't find coconut cream powder (also in oriental market, Thai section) just replace 1/4 cup of the cooking water with regular coconut milk, but I think the powder makes a nice thick "gravy." I have been known to have weird tastes in food, so all of these ingredients might sound kind of odd to put together, but the sweet and salty flavors go really well together, and the barley and lentils have nice contrasting textures. It's kind of a fusion of Asian tastes mixed with some homey comfort. Hope you like it! :)
SO HOW'D IT GO?
Ignore my last post. I think I was having a meat eater's moment (not going to make fun of blonds or seniors).
Very nice, I added broccoli and some chili. Easy to make too. Although I agree, i think the recipe asks for a tad too much cinnamon, maybe half the amount would do. :)
When substituting the coconut milk and barley water mixture, how much cocunut milk should be used? I don't imagine it would be a whole can.
Just a note...1 tsp each of the spices might be too much for some, especially the cinnamon; I'd start out with 1/4 tsp of each first and work from there. ;)