2 1/2 cups vegetable stock 1 cup barley 1/2 cup tvp 1 large onion 1 T olive oil 2 cloves garlic 1 cup frozen peas 1 cup shredded carrot 1 cup shredded cabbage 1/2 cup red bell pepper 1 teaspoon oregano
Cook barley in broth. Saute onion until slightly browned. add garlic saute 2 minutes. add mushrooms, cabbage and spice saute 5 minutes, add carrot and bell pepper saute 3 more minutes. Add peas last . continue cooking another 5 to 6 minutes When barley cooked combine all ingredients. Serve hot. Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user THERESAWEBBER49.