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
It is possible to trace the history of `recipes` far back into history, at least as far back into recorded history as the Egypt of the Pharoahs, and maybe even further. In practice though, mostly, these early recipes were just very basic hieroglyphic instructions for preparing food.
The truth of the matter is, the oldest recipe discovered, according to academics are a few clay tablets in 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 having made people feel blissful and exhilarated. Later on, in The time of the roman empire 25BC a roman called Apicius wrote a number of documents describing recipes prepared by the Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into starters, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the ancient chefs used a good variety of herbs and spices, including a few you will know like basil, mint and dill. Later, in the fifteenth century, people returning from the crusades brought back many foods and spices from the holy lands, including spices such as coriander, parsley, basil and rosemary. The introduction of these new tastes led to an eruption in publications on food, some of which are now in private cookery archives. The arrival of television gave us TV cookery programs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting us all to access thousands of recipes such as those found on our site. |
We hope you enjoy this Barley & Mushroom Pilaf recipe.
