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
Academics have found proof that recipes existed far back into the far past, in truth as far back as the Egyptians, and maybe even further. In practice though, these, ancient recipes were just simple pictorial recipes for meal preparation.
Interestingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, are some stone tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. Later on, in Roman times 25BC a roman called Apicius created a number of documents which described recipes cooked by the Romans. In his works, he tells us how the roman meals were split into hors d`oeuvres, main course and afters, something we still use today. Aspicius informs us how the Roman cooks used many different spices and herbs, including a few that are still present in modern kitchens for example thyme, mint and dill. In the fifteenth century, people returning from the crusades brought us many new foods, spices and herbs from Arab cuisine, including spices such as basil and coriander. The introduction of these new tastes created a torrent in cookery books, most of which are kept safe in private libraries. During the succeeding few hundred years, the families of Europe tried to offer the best banquets, and because of this chefs and their recipe collections were highly sought after. However, it wasn`t until the nineteenth century the formal cooking and recipe books became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collating, testing, and recording recipes common in their social group. Like it or not, the introduction of television brought us TV cooks and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Barley & Mushroom Pilaf recipe.
