Barley and Seitan Stew
category: grains | season: spring | uploaded: 4 September 2006
ingredients
- 4 cups of Pot Barley
- 3 medium Carrots
- 3 sticks of Celery
- 1 cob of Sweet corn
- 1/2 a Fresh lotus root
- 1 large Onion
- 2 inch piece of kombu
- 2 cups of Seitan
- Sesame Oil
- Sea salt
- ~~----------~~
- Sauce
- Tamari
- 1 teaspoon grated fresh Ginger
- Kuzu or arrowroot
instructions
- Wash the barley in a sieve with cold water. Use approximately one cup of barley to 3 of water, add pinch of sea salt. Bring to pressure in a pressure cooker then cook on low for 50 mins or cook in saucepan until all the water has been absorbed. Take out with a wooden spoon and place in ceramic dish to allow the steam out. This makes it taste sweeter. Dip ice cream server in cold water and use it to shape the barley for serving.
- To make the stew buy or make your seitan and cut into 1/2 inch squares.(For extra richness panfry on all sides in sesame oil, before adding). Wash and cut the carrot and de-string the celery. Cut the corn off the cob and cut the fresh lotus in circles or a shape you want.
- Bring to the boil about 2 cups of water with pinch of sea salt and piece of Kombu. Add the onion then carrot, then celery, lotus root and corn. Cook until tender but crisp and remove the Kombu. Season by squeezing the grated ginger juice into the stew, add Tamari to taste and thicken with kuzu or arrowroot.
- Mix approximately a dessert spoon of kuzu powder in a bowl with COLD water until smooth and then slowly add to the liquid stirring until it thickens and becomes translucent.
- Serve with a plate of greens or broccoli.