1 cup quartered brussels sprouts (asparagus)
1 cup diagonally sliced carrots
1 cup stemmed, sliced shitake mushrooms
2 medium shallots, minced
1 cup cubed seitan (pressed firm tofu)
3 cups cooked barley
1/2 cup chopped fresh basil
1 Tbs. arrowroot
1 cup warm vegetable stock
salt and freshly ground pepper to taste.
(i also added two garlic cloves, minced)
preheat oven to 375 degrees.
sautee the vegetables in a little oil until they're tender. then mix them with the barley and basil.
combine the warm broth with the arrowroot, stirring until no lumps remain, and then add this to the vegetable mixture. season with salt and pepper. put it all in a casserole dish, cover it, and bake for 20-30 minutes.
i assumed that this was supposed to be a casserole, with a sort of gravy to it from the arrowroot. i was wrong. or maybe i just messed it up. the original directions said to just toss everything into the casserole uncooked, mix in the broth/arrowroot, cover and bake for 20 minutes. just didn't seem right to me *shrugs*
maybe next time i'll play with the arrowroot part of it a little to make an actual gravy before i bake it. any suggestions? it IS tasty, after all. just not casserole-ey enough for me. as it is it's more like a side dish.