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
Written cooking instructions as a concept can be traced back into the distant past, in fact as far back into history as pharonic Egypt, and potentially, even further back. Interesting though that maybe, sadly, these early cook books were just very simple hieroglyphic instructions for food preparation.
Fascinatingly, the most ancient recipe found, according to food historians is a series of clay tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated. Progressing into The time of the roman empire around 25BC a man called Apicius assembled a number of scripts showing how to cook the recipes enjoyed by wealthy roman citizens. In his works, Apicius recounts how the roman meals were separated into hors d`oeuvres, main meal and dessert, a very modern way of dining. Additionally, he informs us how the cooks of his times were skilled in the use of a good variety of aromatic flavours, including a few you will know for example thyme, rue and parsley. As our culinary historical trip moves to more modern times there are some books which were published in the fourteenth century : a cookery book called `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, these books have no connection with the indian food that we all know today, but instead recipes for the types of food prepared for the upper classes of the period. In the 15th century, the Crusaders brought back a variety of foods and herbs from the Middle-East, including spices like coriander, parsley, basil and rosemary. These new spices and herbs caused an explosion in recipe publications, most of which are kept safe in private collections. Over the following few centuries, the powerful families of Wesstern Europe strove to serve the most extravagent meals, and as a result the best chefs and their collection of recipes could command a high salary. Even so, it wasn`t until the 19th century that haute cuisine and recipe books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collecting, trying out, and writing down the recipes of their peers. When we get to the 1900s, recipe publications were greatly in demand mostly as a result of increased literacy, people having increased spare time and having more money to spend. |
We hope you enjoy this Barley Mushroom Dressing recipe.
