2 tbsp olive oil
6 oz mushrooms, halved & sliced
1 tsp salt
2 large onions, coarsely chopped
2 celery ribs, coarsely choppd
2 carrots, peeled & sliced
2 cl garlic, thinly sliced
1 tsp paprika
1/4 tsp dried thyme
1/4 tsp dried sage
1 1/4 cup barley
2 can chicken broth, 14oz each
1 nonstick cooking spray
1/4 cup fresh parsley, chopped
1/4 cup orange juice
1/4 tsp pepper
Directions
Heat 1 tbsp of the oil in a large nonstick skillet over medium-high
heat. Add mushrooms; sprinkle with 1/8 tsp of the salt. Cook without
stirring for 1 minute. Cook, stirring, for 4 more minutes, or until
mushrooms are just softened. Transfer mushrooms to a large bowl. Set
aside.
Add 2 tsp oil to the skillet. Add onions, celery, carrots and garlic.
Sprinkle with 1/8 tsp of the salt. Cook, stirring occasionally, 5
minutes. Add paprika, thyme and sage. Cook 1 minute longer. Transfer
vegetables to the bowl with mushrooms. Set aside.
Heat remaining 1 tsp of oil in a large saucepan. Add barley and cook,
stirring, for 1 minute. Add chicken broth and bring to a boil. Lower
heat, cover and simmer 50 minutes, or until barley is tender but not
mushy.
Preheat the oven to 350ø. Lightly coat a deep, 2 1/2-qt casserole
dish with nonstick cooking spray. Set aside.
Stir barley mixture, parsley and orange juice into the bowl with the
vegetables. Add 3/4 tsp salt and 1/4 tsp pepper. If the mixture seems
dry, stir in a little water or chicken broth. Transfer the mixture to
the prepared casserole dish and cover with aluminum foil.
Bake for 30 to 40 minutes, uncovering the dressing for the last 15
minutes. Makes 12 servings.
* Approximate nutritional analysis: 119 calories per 2/3-cup serving;
4g protein; 20g carbohydrate; 3g fat (22% of calories); 4g fiber;
346mg sodium; 35% of the Daily Value for vitamin A.
** American Health -- November 1995 **
Servings: 12 servings
Barley Mushroom Dressing Recipe brought to you by Recipe Ideas
Categories: Mushroom; Salad; Vegetable
The History of Recipes
Experts have tracked the existance of recipes way back into history, at least as far back into recorded history as pharonic Egypt, and possibly even further than that. Having said that, sadly, these old recipes were just basic hieroglyphic or cunieform recipes for preparing food.
During Roman times around 25BC a roman called Apicius compiled a few documents which described recipes enjoyed by his fellow Romans. In his scrolls, Apicius tells us how the roman meals were split into starters, main course and desserts, a very modern way of dining. This early Roman chef describes how the ancient chefs used a wide range of spices, including many that are still in use today such as thyme, rue and parsley. In the fifteenth century, people returning from the crusades brought us many new spices and herbs from Arab cooking, including spices such as coriander, parsley, and basil. The introduction of these new herbs and spices was responsible for an increase in recipe books, most of which are kept safe in private libraries. By the arrival of the 1900s, cookery publications are increasing in popularity mostly due to more people being able to read, more spare time and disposable income. |
We hope you enjoy this Barley Mushroom Dressing recipe.
