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
Food historians have tracked the existence of recipes far back into ancient history, in truth as far as the early Egyptians, and maybe even further. However, in the main part, these old cook books were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the most ancient recipe discovered, according to historians are some clay 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 having made anyone who tried it feel exhilarated. As our culinary historical trip moves to more modern times there were two interesting cookery books from the 1300s ; one book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, they are unconnected to the indian food that appears on menues today, but instead accounts of the types of meals cooked for the nobility of that time. In the 15th century, people returning from the crusades brought us many new foods, spices and herbs from the holy lands, including spices such as rosemary and coriander. These new herbs and spices led to a torrent in publications on food, some of which are kept safe in private libraries. Over the next few centuries, the rich and powerful families of the West tried to lay on the best banquets, and consequentially chefs and their recipe collections were greatly in demand. Nevertheless, it was during the nineteenth century that fine cookery and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collecting, trying out, and writing down the recipes that were being prepared for the better households. The introduction of television gave us celebrity chefs and the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Barley With Vegetables (Cooked In A Rice Cook recipe.
