HEARTY, GLUTEN-FREE, VEGAN -SPLIT PEA AND BARLEY CASSEROLE..recipe

Rain soaked palms in Venice Ca, yesterday

Now WE are getting the much anticipated rain ( 5 inches in 2 days and now snow on local mountains!) and stormy weather, it seems more appropriate to be making some of these fabulous, "stick to your ribs", kind of dishes again..
This recipe uses split yellow peas, but you may use red lentils or green if you chose. (if using Indian red daal..soak overnight in cold water)

2tbsp olive oil
1 cup chopped onion
1/2 cup dried yellow split peas, picked over, washed and drained (do this just before using as they will clump together when wash ahead of time)
2 1/2 cups boiling vegetable stock

1/4 cup cornmeal
1/2 cup hulled barley, washed and drained
1/2 cup minced parsley
2tsp dill weed ( optional)
sea salt & pepper to taste

8ozs mushrooms sliced, & 1/2 cup minced scallions - sauteed in 1tbsp butter, and set aside.


in a heavy bottomed saucepan, heat the oil and sweat the onion (cook over gentle heat until opaque but no color).
Add the drained split peas and cook on gentle heat for 3 mins.
Meanwhile add 1/2 cup hot stock to the cornmeal and mix well and set aside.

Add the barley to the onion mix and cook gently for 3 mins, stirring.
Add the rest of the boiling broth, and the cornmeal stirring well.
Bring to boil, cover tightly and cook on medium simmer until all the liquid has been absorbed, and barley is tender (45-50 mins).
Check seasoning.
Fold in the minced parsley, mushrooms and scallions.
Serve in hot bowls

Variations 
Add chopped carrots/celery/seasonal vegetables & etc with the onion at start of cooking
Your may add any hearty greens during the last 30 mins of cooking.