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Ingredientes
- 4 x Inches (or possibly so) yucca root Water
- 4 stalk broccoli
- 1 x Red bell pepper
- 1 x Green bell pepper
- 8 ounce (or possibly so) mushrooms
- 1 med Red onion Cooking vermouth wine Balsamic vinegar
- 1 1/2 c. Barley Oregano Basil Cayenne Tamari More water
Direcciones
- Cut off about 4 inches of yucca root, peel and cut. Put in boiling water till it begins to soften, about 15 min.
- Put cooking wine and a little balsamic viniger in a standard large sauteing pan, and begin to heat. Chop up brocalli, add in, stir a bit, then chop peppers, add in to pan stir. Do the same with the mushrooms and onions. Stir everything till onions are transpartent. If everything is timed correctly, it will work.
- Add in vegetables and yucca root and barley to crockpot, then add in oregan, basil, cayanne, and tamari to taste. Maybe a tsp. or possibly two of oregano and basil, a healthy pinch or possibly cayanne, and maybe a Tbsp. of tamari. Fill crockpot almost full of water(assuming a four qt crockpot), stir, and set on low for 8-10 hrs.
- I then set my rice cooker, steamer, and a bag of jasmine rice(about 20 ounces) by the door and went to sleep.
- In the morning I stirred the barley stew to redistribute the spices, and let it cook.
- About 30 min before the ETA of my sister, I sauted one red onion with wine and balsamic viniger, and put the sauteed onion in a pyrex container with some rosemary, saffron, and a healthy pinch of cayanne. I put this container, along with the brocalli I was going to steam, by the door in anticipation of my sister.
- When my sister arrived, we put everything in the car, including the crock pot, and made the 1 1/2 hour trek to my fathers place. When I got there I plugged in the crock pot, and went outside and said hi to the goats. Later, I put the rice, onions, and water in the rice cooker and turned it on, then went to measure out some rafters. When the rice cooker hit the hot cycle, I set the brocalli to steam. When the vegetable was finished, luch was ready. Everyone ate and enjoyed it. A success if there ever was one.
- BTW, the recipies are by many definitions mine, as I did not specifically look at any cookbook to create them. However, they are also not mine, as I have sourced book like 'Bert Greene on Grain' and 'Laurels Kitchen', as well as the books which came with the appliances themselves, to get general ideas and methodologies. Nevertheless, it would be incorrect to reference any of these books as the source of the recipes, and individual recipies generally do not include bibliographies
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 225g | |
| Recipe makes 8 servings | |
| Calories 74 | |
| Calories from Fat 6 | 8% |
| Total Fat 0.76g | 1% |
| Saturated Fat 0.09g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 63mg | 3% |
| Potassium 652mg | 19% |
| Total Carbs 14.79g | 4% |
| Dietary Fiber 5.4g | 18% |
| Sugars 4.74g | 3% |
| Protein 5.58g | 9% |
