Joshuas Barley Pottage Recipes

ESAU'S POTTAGE

Esau's Pottage image

This is one of those healthy vegetarian dishes I used to live on in the '80's during my health and fitness stage. Too bad I didn't stick with it. Still this is a great recipe and I have enjoyed it many times with several variations (Note: I'm guessing on the serving size...don't have that written down anywhere)

Provided by TishT

Categories Lentil

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1/2 lb dry lentils
1/4 lb dry barley
1/4 lb brown rice
1 teaspoon salt
4 tablespoons brewer's yeast
2 teaspoons soy sauce
1 can stewing tomatoes, small pieces
1/2 teaspoon onion powder

Steps:

Wash lentils thoroughly.
Add lentils, barley, rice and salt to large pan and cover with plenty of water.
Cook on low heat until done.
Cancrockpot for several hours.
When done, add 4 Tbs yeast, soy sauce, tomatoes, onion powder.
Pottageshould be moist.
May bake in 9 X 12 dish.
Bake covered for 35 minutes at 350F or may be eaten as is.
Note:High protein when served with 100% whole wheat bread and served with a fruit dish.

Nutrition Facts : Calories 281.4, Fat 1.5, SaturatedFat 0.3, Sodium 507.8, Carbohydrate 53.5, Fiber 16.1, Sugar 2.4, Protein 14.3

QUINOA BARLEY VEGETABLE POTTAGE

Quinoa Barley Vegetable Pottage image

Vegetarian dish with earthy vegetables with quinoa and barley. This started as a stew and cooked a little too long causing the water to evaporate. It is quick and simple, cheap to make and delicious.

Provided by Busfault

Categories Potato

Time 35m

Yield 5-6 qts, 13-16 serving(s)

Number Of Ingredients 10

Ingredients

1 quart vegetable stock
4 quarts water, vary ratio with vegetable stock to taste
1 cup quinoa, prep as needed
1 cup pearl barley, prep as needed
3 -4 red potatoes, No 1s, washed, not peeled, cut into 1 inch cubes
3 -4 carrots, washed, not peeled, cut into 1 inch slices
1 parsnip, washed, not peeled, cut into 1 inch slices
2 -3 green onions, washed, cut small slices, include greens
1 leek, washed, cut slices, include greens as desired
1/2 head cabbage, washed, torn into pieces

Steps:

Put Vegetable stock and water into 8qt pot and start heating on high.
Prepare Quina and Barley as needed, add to pot and bring to a boil.
Reduce heat to medium and cover for 4-5 minutes.
While waiting, prep other ingredients adding them to the pot in the order of Potatoes/Carrots/Parsnip then Cabbage then Onions/Leek. This should help ensure they finish relatively the same time.
Make certain there is enough liquid in the pot at this time such that vegetables are covered.
Reduce heat and cook covered for roughly 20-25 minutes stirring periodically until vegetables are soft and there is very little liquid left.

Nutrition Facts : Calories 160.8, Fat 1.1, SaturatedFat 0.2, Sodium 28.7, Carbohydrate 33.8, Fiber 5.9, Sugar 3.1, Protein 5.1

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