1 1/2 cup pearled barley
3 1/2 cup vegetable broth or stock
2 cup fresh cooked or canned white
1 kidney beans
2 tbsp fresh mint chopped or 1 tbs
1 dry mint
Directions
In a medium sauce pan bring the 3.5 cups of vegetable broth or stock
to a boil. Slowly add the 1.5 cup of pearled barley. Reduce heat to
low and cover. Simmer 35 to 45 minutes or until all of the broth or
stock has been absorbed and the barley is tender.
Rinse the kidney beans in a colander or sieve and allow to drain.
Chop the mint.
Add the beans to the cooked pearled barley and cook on low until
heated, approximately 5 minutes. Remove form the heat. Add the mint
and mix well. Garnish with a few mint sprigs.
Serve hot. Makes 4 side dish servings. Reheats well in a microwave.
Posted by "Joseph B. McKay III"
Dig. Vol 12 Issue 22 11-23-94.
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used
with permission. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV. ~-- 1.80á
Servings: 4 servings
Barley & Bean With Fresh Mint (Vegan) Recipe brought to you by Recipe Ideas
Categories: Bean; Vegetable
The History of Recipes
We are able to follow the history of meal recipes way back into antiquity, at least as far back into recorded history as the Egyptians, and maybe even further. In practice though, sadly, these old recipes were just simple pictorial recipes for meal preparation.
The truth of the matter is, the oldest recipe discovered so far, according to historians are a few tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. Later on, in The time of the roman empire around 25BC a roman called Apicius compiled a number of documents describing recipes prepared by his fellow Romans. In his publication, he tells us how the meals were divided into hors d`oeuvres, entrees and dessert, something we still use today. Additionally, he informs us how the ancient Romans made use of many spices, including many that are still in use today like basil, mint and parsley. Later, in the fifteenth century, people returning from the crusades brought us many foods, spices and herbs from middle-east cuisine, including spices such as parsley and basil. The introduction of these new tastes caused an outbreak in recipe manuscripts, most of which are kept safe in private cookery archives. During the following few hundred years, the rich and powerful families of Wesstern Europe competed with each other to serve up the best banquets, and because of this chefs and their recipe collections were greatly in demand. Notwithstanding that, it wasn`t until the 1800s that haute cuisine and recipe books reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collecting, testing, and recording recipes to allow everyone to enjoy them. The arrival of television brings us TV cookery programs and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everyone to search through thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Barley & Bean With Fresh Mint (Vegan) recipe.
