dawn_mo
Well-known member
I pretty much followed the recipe except I used chipotle chiles in adobo instead of the dried chiles. I added them with the tomatoes and pureed them. I also subbed ground cumin and oregano for the allspice. The allspice just seemed wrong to me. I didn't have any parnips so I added some chopped celery. I also skipped the pumpkin seeds. I crumbled in a handful of corn tortilla chips and let them simmer with the broth.
This was very tasty and a bit spicy. I served with a dollop of sour cream to cool it down a bit. Both my hub and son ate it and liked it. I made a double batch, so that I could freeze some for another time. Oops, I also added a drained can of corn.
* Exported from MasterCook *
Spicy Grain Soup
Recipe By : Food and Wine/Nov. 2007
Serving Size : 8 Preparation Time :0:00
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation Method
1/2 cup pearl barley1/2 cup brown rice (short grain)
1/2 cup bulgur
water
1 tablespoon olive oil
3 ancho or dried mulato chiles, stemmed, seeded and broken into 2-inch pieces
1 large onion, thinly sliced
2 garlic cloves -- halved
2 quarts chicken or vegetable broth
1 1/2 cups canned diced tomatoes
6 cilantro sprigs, plus 1/4 cup chopped cilantro
1 teaspoon ground allspice
Kosher salt
black pepper
1/2 pound shiitake mushrooms -- stems removed and thinly sliced
15 ounces canned black beans -- drained
1 medium carrot -- finely diced
1 medium zucchini -- finely diced
1 medium parsnip -- finely diced
1/2 cup salted roasted pumpkin seeds
In a medium saucepan, cover the barley with 4 cups of water and bring to a boil. Cover and simmer over low heat for 35 minutes; drain. Set aside.
In another medium saucepan, cover the brown rices with 2 cups of water and bring to a boil. Cover and simmer over low heat until tender, about 35 minutes. Drain the brown rice and add to the barley.
In a medium bowl, cover the bulgur with 1 cup of hot water. Cover and let stand until the water is absorbed, 10 minutes.
In a large heavy pot, heat the olive oil. Add the chiles, onion and garlic and cook over moderately high heat, stirring occasionally, until the onion is lightly browned, about 5 minutes. Add the broth, tomatioes, cilantro sprigs and allspice an season with 1 tablespoon of salt and a pinch of pepper. Bring to a boil, cover and simmer over low heat for 45 minutes. Let cool slightly and puree in blender and return to pan. Add the mushrooms, black beans, carrot, zucchini and parsnip to the pureed soup and bring to a boil. Cover and simmer over low heat for 20 minutes. Add the barley, rice and bulgur and season with salt and pepper. Ladle the soup into bowls and sprinkle with the pumpkin seeds and chopped cilantro and serve.
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This was very tasty and a bit spicy. I served with a dollop of sour cream to cool it down a bit. Both my hub and son ate it and liked it. I made a double batch, so that I could freeze some for another time. Oops, I also added a drained can of corn.
* Exported from MasterCook *
Spicy Grain Soup
Recipe By : Food and Wine/Nov. 2007
Serving Size : 8 Preparation Time :0:00
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation Method
1/2 cup pearl barley1/2 cup brown rice (short grain)
1/2 cup bulgur
water
1 tablespoon olive oil
3 ancho or dried mulato chiles, stemmed, seeded and broken into 2-inch pieces
1 large onion, thinly sliced
2 garlic cloves -- halved
2 quarts chicken or vegetable broth
1 1/2 cups canned diced tomatoes
6 cilantro sprigs, plus 1/4 cup chopped cilantro
1 teaspoon ground allspice
Kosher salt
black pepper
1/2 pound shiitake mushrooms -- stems removed and thinly sliced
15 ounces canned black beans -- drained
1 medium carrot -- finely diced
1 medium zucchini -- finely diced
1 medium parsnip -- finely diced
1/2 cup salted roasted pumpkin seeds
In a medium saucepan, cover the barley with 4 cups of water and bring to a boil. Cover and simmer over low heat for 35 minutes; drain. Set aside.
In another medium saucepan, cover the brown rices with 2 cups of water and bring to a boil. Cover and simmer over low heat until tender, about 35 minutes. Drain the brown rice and add to the barley.
In a medium bowl, cover the bulgur with 1 cup of hot water. Cover and let stand until the water is absorbed, 10 minutes.
In a large heavy pot, heat the olive oil. Add the chiles, onion and garlic and cook over moderately high heat, stirring occasionally, until the onion is lightly browned, about 5 minutes. Add the broth, tomatioes, cilantro sprigs and allspice an season with 1 tablespoon of salt and a pinch of pepper. Bring to a boil, cover and simmer over low heat for 45 minutes. Let cool slightly and puree in blender and return to pan. Add the mushrooms, black beans, carrot, zucchini and parsnip to the pureed soup and bring to a boil. Cover and simmer over low heat for 20 minutes. Add the barley, rice and bulgur and season with salt and pepper. Ladle the soup into bowls and sprinkle with the pumpkin seeds and chopped cilantro and serve.
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