1 tbsp soft margarine
1 onion, chopped
3/4 lb mushrooms, sliced
1 cup pot barley or pearl barley**
3 cup hot chicken stock
1/2 cup chopped fresh parsley
1 freshly ground pepper
Directions
**Choose pot barley when possible because it is higher in fiber. They
take the same length to cook. May be prepared a day in advance for a
buffet and refrigerated. Reheat, covered in 350F oven for 30 min.
Serve as an alternative to rice or potatoes. Vary by adding chopped
almonds, celery or green onion, fresh dill, thyme or basil.
In nonstick skillet, melt margarine over medium heat; add onion and
cook for about 2 min or until softened. Add mushrooms and cook,
stirring occasionally for 5 min.
Transfer mixture to 11x7" baking dish; add barkey and chicken stock.
Bake, covered, in 350F oven for 1 hour; uncover and bake for 10 min
longer. OR bake in 325F oven for 1 1/2 hours. Stir in parsley and
pepper to taste. Makes 8 servings, 2/3 cup.
Per 2/3 cup serving, 122 calories 2 g fat, 295 mg sodium, 5 g
protein, 21 g carbohydrate Good source of fiber, excellent niacin 1
starch, 1/2 fruit & veg, 1 fat choice
Source: The Lighthearted Cookbook by Ann Lindsay Heart and Stroke
Foundation of Ontario 1988. Shared but not tested by Elizabeth Rodier
Aug 93.
Servings: 8 servings
Barley & Mushroom Pilaf Recipe brought to you by Recipe Ideas
Categories: Casserole; Mushroom; Rice; Vegetable
The History of Recipes
We are able to read the history of meal recipes back into antiquity, in fact as far back into history as the Egypt of the Pharoahs, and possibly even further than that. Having said that, mostly, these old recipes were just primitive pictorial, hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the most ancient recipe discovered, according to historians are a few ancient tablets in Sumerian which recount 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 `blissful`. As we move on, there are some books published in the 14th Century ; one book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are nothing to do with the curry that is familiar to us all today, but rather descriptions of the types of food on the menues of the upper classes of the period. Later, in the fifteenth century, the Crusaders brought back a variety of foods and spices from the holy land, such as rosemary and coriander. The introduction of these new foods and spices led to a surge in publications on food, most of which still exist in academic collections. During the next few centuries, the powerful families of Europe strove to serve the most extravagent banquests, and consequentially cooks and their recipe collections were greatly in demand. Notwithstanding that, it was during the 1800s that fine cookery and recipe books became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collecting, trying out, and recording recipes to allow everyone to enjoy them. The revolution that is television brought us TV chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, allowing everyone to access thousands of recipes such as those found on our site. |
We hope you enjoy this Barley & Mushroom Pilaf recipe.
