Difference between revisions of "Shiitake-Barley Bake"
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== Description == | == Description == | ||
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* 1 cup diagonally sliced [[carrot]]s | * 1 cup diagonally sliced [[carrot]]s | ||
* 1 cup stemmed, sliced shiitake [[Mushroom]]s | * 1 cup stemmed, sliced shiitake [[Mushroom]]s | ||
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Preheat oven to 375 degrees. | Preheat oven to 375 degrees. | ||
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[[Category:Mushroom Recipes]] | [[Category:Mushroom Recipes]] | ||
[[Category:Seitan Recipes]] | [[Category:Seitan Recipes]] | ||
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[[Category:Vegetarian Recipes]] | [[Category:Vegetarian Recipes]] | ||
Latest revision as of 06:44, 14 July 2012
Description
.
Ingredients
- 1 cup quartered Brussels sprouts
- 2 medium shallots, minced
- 1 cup cubed seitan
- 3 cups cooked Barley
- 1/2 cup finely chopped fresh basil (reserve a few sprigs for garnish)
- 1 Tbs. arrowroot
- 1 cup warm vegetable stock
- salt and freshly ground black pepper
- to taste
- 1 cup diagonally sliced carrots
- 1 cup stemmed, sliced shiitake Mushrooms
Procedures
Preheat oven to 375 degrees.
In medium bowl, combine Mushrooms, carrots, Brussels sprouts, shallots, seitan, Barley and basil.
In small bowl, combine arrowroot with vegetable stock. Stir until arrowroot is dissolved and no lumps remain. Stir into vegetable mixture. Season with salt and pepper.
Lightly coat medium casserole with oil. Transfer vegetable mixture to casserole and smooth top. Cover and cook until vegetables are tender, about 20 minutes. Garnish with fresh basil and serve hot.
