1 cup barley, diiered
1 large onion, chopped
2 cloves garlic, chopped
4 slice ginger
2 can whole tomatoes, peeled & cut
1 into chunks
2 carrots chopped
1 small can kideny beans
1 tsp curry powder (optional)
4 stalk of celery cut into
1 small pieces
2 to 3 potatoes peeled &
1 chopped
5 cup water
Directions
Place barley in large Pyrex bowl, add water, cover with plastic wrap
and nuke for 20 minutes on full power. May need 10 more minutes until
barley is cooked.
Saute onion, garlic, ginger & curry in nonstick pan.
Continue to saute adding the remaining ingredients; bring to a boil
and turn to a simmer.
Simmer 30-45 minutes until potatoes & carrots are cooked. You may
have to add more water.
Serve with hot bread.
Variations: Add other vegetables such as corn, peas. Omit potatoes.
Posted by tron!clevax.dnet!fishman@uunet.uu.net (RON FISHMAN) to the
Fatfree Dig. Vol.12 Issue 10 Nov. 11, 1994. FATFREE Recipe collections
copyrighted by Michelle Dick 1994. Used with permission. Formatted by
Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Servings: 4 servings
Barley Stew Recipe brought to you by Recipe Ideas
Categories: Soup; Stew
The History of Recipes
Food historians have traced the existance of recipes far back into distant history, certainly as far back as early Egypt, and quite possibly further than that. Interesting though that maybe, in the main part, these ancient cook books were just very basic pictorial recipes for preparing meals.
Interestingly, the oldest recipe discovered, according to historians is a series of stone tablets in ancient Sumerian which show the preparation 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 and blissful. Later on, in Roman times 25BC a roman called Apicius created a collection of documents detailing recipes prepared by wealthy Romans. He describes how the meals were divided into appetizers, main meal and afters, something we still use today. This early Roman chef recounts how the Roman chefs made use of a wide range of spices, including many that are still in use today such as basil, mint and parsley. Closer to modern times, there were a couple of cookery books which were published in the fourteenth century - one book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, these two books are unconnected to the curry that is familiar to us all today, but instead recipes for the types of food cooked for the rich people of the period. In the fifteenth century, people returning from the crusades brought us a variety of foods and spices from the holy land, including spices like coriander, parsley, and basil. The introduction of these new tastes led to an eruption in manuscripts on food, most of which are kept safe in private libraries. By the arrival of the 1900s, cookery books are highly popular as a result of better eduction, people having increased spare time and having more money. |
We hope you enjoy this Barley Stew recipe.
