Best Joshuas Barley Pottage Recipes

Medieval Pottage Stew image

Provided by Brand New Vegan

Categories Soup/Stew

Time 1h20m

Yield 12

Number Of Ingredients 19

1 cup carrots (diced)
1 cup parsnips (diced)
1 cup onions (diced)
1 cup turnips (diced)
1 cup mushrooms (sliced)
1 cup leeks (diced)
1 cup cabbage (chopped)
1 cup green beans (chopped)
2 qts vegetable broth (low sodium)
1 bay leaf
1/2 tsp rubbed sage
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp black pepper
3/4 tsp salt
1/2 cup red wine
1 Tbs balsamic vinegar
1/2 cup rolled oats
1/2 cup barley flakes

Steps:

Peel and chop all vegetables
Add carrots, parsnips, onions, and turnips to a large stew pot with about 1/4 cup veg broth
Saute for 10 minutes or until softened
Add mushrooms, leeks, cabbage, and beans and simmer for an additional 5 minutes
Add broth, seasoning, and wine and stir well
Bring to a boil, lower heat, and cover. Simmer for 30 minutes.
Stir in barley and oats and continue simmering, uncovered, for an additional 20 minutes or until grains are cooked
Stir in vinegar, remove bay leaf, adjust seasonings, and serve

Esau's Pottage image

Provided by TishT

Categories Lentil

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 8

1/2 lb dry lentils
1/4 lb dry barley
1/4 lb brown rice
1 teaspoon salt
4 tablespoons brewer's yeast
2 teaspoons soy sauce
1 can stewing tomatoes, small pieces
1/2 teaspoon onion powder

Steps:

Wash lentils thoroughly.
Add lentils, barley, rice and salt to large pan and cover with plenty of water.
Cook on low heat until done.
Cancrockpot for several hours.
When done, add 4 Tbs yeast, soy sauce, tomatoes, onion powder.
Pottageshould be moist.
May bake in 9 X 12 dish.
Bake covered for 35 minutes at 350F or may be eaten as is.
Note:High protein when served with 100% whole wheat bread and served with a fruit dish.

Nutrition Facts : Calories 281.4, Fat 1.5, SaturatedFat 0.3, Sodium 507.8, Carbohydrate 53.5, Fiber 16.1, Sugar 2.4, Protein 14.3