1 3/4 cup barley
10 cup vegetable broth
2 onions, chopped in large pieces
3 potatoes, white, chunked
1 large sweet potato, chunked
1 lb brussels sprouts
2 tbsp tamari, low sodium
1 tsp parsley flakes
2 tsp oregano
1 tsp dill weed
3 tomatoes, wedged
Directions
Place barley and water in large pot. Bring to a boil.
Add remaining ingedients, except the tomatoes.
Reduceheat, cover, and simmer about 50 minutes. Add the tomatoes.
Cook an additional 10 minutes. Serve hot.
Can be prepared in a slow cooker, but don't add the tomatoes until
just before serving.
From the files of DEEANNE
Servings: 10 servings
Autumn Barley Stew Recipe brought to you by Recipe Ideas
Categories: Slow Cooker; Soup; Stew
The History of Recipes
Recipes as a concept can be found back into history, at least as far into history as the Egypt of the Pharoahs, and maybe even further. However, mostly, these old cookbooks were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to academics is a collection of clay tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. As we move into Roman times 25BC a man called Apicius compiled a collection of documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his publication, Apicius tells us how the roman meals were separated into starters, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the Roman cooks made use of many different herbs and spices, including many that are still in use today for example thyme, fennel and dill. Later, in the 15th century, the Crusaders brought back a variety of foods and spices from Arab cooking, including spices like parsley, basil and rosemary. The introduction of these new tastes was responsible for a surge in cookery books, the majority of which are now in private cookery archives. By the advent of the 1900s, cooking books were greatly in demand as a result of more people being able to read, people having increased spare time and having more disposable income. The revolution that is television brought us TV chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes like those on our web site. |
We hope you enjoy this Autumn Barley Stew recipe.
