------------------------------COOK SEPARATELY------------------------------ 1 c Pearly barley

4 c Water

----------------------------SAUTE IN A LARGE POT---------------------------- 1/4 c Vegetable broth

1 c Diced tomatoes (canned is

Okay) 1/2 c Diced green chilies (canned

Is okay) 4 Cloves chopped garlic

2 md Chopped onions

------------------------------ADD TO THE SAUTE------------------------------ 1 lb Chopped green cabbage

1 Finely diced medium

Zucchini 1/2 bn Cilantro

1 c Lentils

x The cooked barley 1/2 ts Cumin

pn Oregano 3 qt Vegetable broth

Combine the barley and water in a medium saucepan. Bring to a boil over medium heat and cook for 5 minutes. Reduce the heat to low and simmer for 30 minutes, then remove the pan from the heat. [Cooked barley is added to the sauted onions, etc. with the rest of the vegetables] Simmer everything for at least an hour. Add salt and black pepper to taste. Top with chopped cilantro just before serving. Serves 12 to 15. Note: This is even better the next day Posted by Paula.Eeds@ucop.edu (Paula Eeds) to Fatfree Digest [Volume 13 Issue 13] FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. 1.80a