Barley Lentil Kasha
|Whole barley||1⁄2 Cup (8 tbs)|
|Lentils||1 Cup (16 tbs), soaked in water to cover for 30 minutes, and drained|
|Soy grits||1⁄4 Cup (4 tbs)|
|Vegetable oil||1 Tablespoon|
|Onion||1 , finely chopped|
|Chopped parsley||3 Tablespoon|
|Brewer's yeast||3 Tablespoon|
|Dried rosemary||1 Teaspoon|
1. Combine the barley, lentils, and grits in a saucepan. Add broth until it is 1/2 inch above the vegetables. Cover and simmer for 30 minutes, or until the barley and lentils are tender. Add water or broth, if necessary, during cooking.
2. Meanwhile, heat the oil and saute the onion until tender.
3. Add the onion, parsley, yeast, rosemary, and salt to taste to the barley mixture. Simmer for 10 minutes. If the mixture becomes too dry during cooking, add a little more water or broth.