Gnarly Barley Stew (for 4)
Feeds 4 hungry backpackers. Requires at least 30 minutes to prepare, so the cook gets an extra ration of red wine to reward patience.
The ingredients weigh about 4-5 pounds, which divided 4 ways is no big deal when you compare the joy of consumption to insipid freeze dried food.
Into a 3 liter pot 2/3 filled with boiling water, drop:
1 large potato cut into 1/4 inch slices
1 sliced carrot
1 stick of celery, sliced
1/2 onion sliced
5 bouillon cubes
1 bay leaf
After it boils again, drop in
1 pound of pearl barley (needs 30 minutes to plump up)
Black pepper, generous
Salt, maybe—taste first
A jalapeno if you like that kind of thing
Towards the end, drop in
1 handful sliced sun dried tomatoes so they’ll stay chewy
Add water if things are getting too thick to stir.
Over a separate heat source, fry up
2 lean sausages (I prefer kobasica) cut into “coins”
The other half of that onion
Garlic to taste, at least 5 kernels
When the barley reaches the soft-but-chewy consistency, blend them all together and serve with 2002 Salamandre Merlot.
The ingredients weigh about 4-5 pounds, which divided 4 ways is no big deal when you compare the joy of consumption to insipid freeze dried food.
Into a 3 liter pot 2/3 filled with boiling water, drop:
1 large potato cut into 1/4 inch slices
1 sliced carrot
1 stick of celery, sliced
1/2 onion sliced
5 bouillon cubes
1 bay leaf
After it boils again, drop in
1 pound of pearl barley (needs 30 minutes to plump up)
Black pepper, generous
Salt, maybe—taste first
A jalapeno if you like that kind of thing
Towards the end, drop in
1 handful sliced sun dried tomatoes so they’ll stay chewy
Add water if things are getting too thick to stir.
Over a separate heat source, fry up
2 lean sausages (I prefer kobasica) cut into “coins”
The other half of that onion
Garlic to taste, at least 5 kernels
When the barley reaches the soft-but-chewy consistency, blend them all together and serve with 2002 Salamandre Merlot.
