Serves 10
3 cups brown rice (soaked)
1½ cup barley (soaked)
2 tablespoons olive oil
2 onion, diced
2 cloves of garlic, diced
1 Medium daikon, diced
2 Parsnip, diced
2 Carrots, diced
4 medium potatoes, cut into smallish cubes
1 large orange sweet potato, cubed
4 tablespoons tomato paste
2 tablespoon wholegrain mustard
1 litre of vegetable stock
Sea Salt and freshly ground pepper to taste
1 bunch of chopped parsley


1. In a saucepan put the rice and barley and some water, bring to boil and
lower heat to simmer – keep lid on.
2. In a heavy bottomed pot heat the oil. Add the onions and garlic and
sauté until soft.
3. Add the tomato paste and mustard and mix well
4. Add the potato, sweet potato, daikon, parsnips and carrot cubes, stock
and simmer on a slow heat until tender (over half an hour).
5. Taste and then season with salt, pepper and fresh herbs. Add water or
stock as necessary.
6. Serve with barley & rice for a delicious warming stew.

The Story Behind The Recipe

With Buddha Day being celebrated earlier this week, the Sydney Buddhist Centre has kindly shared one of their recipes with us; a hearty winter stew, perfect for this time of year in Australia.  

This recipe is a tasty and healthy vegetarian option that is in line with the notion that every sentient being is capable of suffering, wants to be happy and wants to avoid pain and fear and therefore does not consume animals. 

A meal like this may be served on one of the traditional Buddhist retreats that encourage mindful living, meditation practice and help focus away from the bustle of city life. Food is a communal affair too and large shared meals with anything from ten to fifty people at sittings are not unusual so this recipe is ideal for those times.

Although this recipe serves 10 (and it will!), there is also the option to easily halve the recipe quantities or keep half for another meal. It will also freeze well.