1 cup barley
2 cup broth of your choice
1 large onion, chopped
2 ripe tomatoes, diced
8 oz can mushrooms, drained
1 tbsp vegan worstershire sauce
1/2 tsp garlic powder
1 tsp dried parsley
1 pepper
Directions
Put all in rice cooker and stir. Put on cover and turn to COOK. Will
be ready in about 45 minutes. Can probably do this on the stove as
well. Just bring to a boil, turn down to low and simmer for 45
minutes.
From: Lucinda Rasmussen
[Volume 9 Issue 29] July 20, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV
Servings: 1 servings
Barley With Vegetables (Cooked In A Rice Cook Recipe brought to you by Recipe Ideas
Categories: Rice; Vegetable
The History of Recipes
We can trace the history of `recipes` far back into the far past, in truth as far back as pharonic Egypt, and quite possibly further than that. In practice though, generally, these old recipes were just simple hieroglyphic or cunieform instructions for food preparation.
In fact, the most ancient recipe found, according to historians are some ancient tablets in ancient Sumerian which describe 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 anyone who tried it feel blissful and exhilarated. Progressing into Roman times around 25BC a roman called Apicius created a number of documents which described recipes cooked by wealthy roman citizens. In his scrolls, Apicius recounts how the meals were separated into hors d`oeuvres, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the ancient Romans made use of many different aromatic flavours, including a few that will be familiar to modern cooks like basil, mint and asafoetida. Later on in the 1400s, people returning from the crusades brought back many new foods and spices from the Middle-East, including parsley, basil and rosemary. These new culinary innovations caused an increase in cookery books, the majority of which still exist in private cookery archives. For the next few years, the families of Europe tried to offer the most extravagent meals, and as a result the best cooks and their collection of recipes were much in demand. Notwithstanding that, it wasn`t until the nineteenth century the formal cooking and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to assembling, trying out, and publishing recipes to help cooks of their time. By the advent of the twentieth century, cookbooks were starting to become popular as a result of increased literacy, people having increased free time and having more money. |
We hope you enjoy this Barley With Vegetables (Cooked In A Rice Cook recipe.
