4 tbsp butter
2 medium onions, chopped
1/2 lb mushrooms, sliced
1 1/2 cup pearl barley
3 cup chicken or beef broth
1/4 tsp salt
1/4 tsp pepper
1 garnish: chopped parsley
Directions
Preheat oven to 350 degrees. Melt butter in a large casserole. Saute
onions 2 minutes over medium heat. Add mushrooms and saute 5-7
minutes more. Add barley. Cook until lightly browned. Add 2 cups of
broth, salt and pepper. Bring to a boil. Cover, reduce heat, and bake
45 minutes. Add remaining 1 cup of broth. Return to oven and bake 30
minutes more. Garnish with chopped parsley.
SOURCE: National Cooking Echo 04/19/90 Contributed to the echo by:
Ellen Cleary
Servings: 8 servings
Barley Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Main Dish
The History of Recipes
Academics have proved the existance of recipes way back into history, in fact as far as the early Egyptians, and quite possibly further than that. Interesting though that maybe, in the main part, these early cook books were just basic pictorial instructions for food preparation.
Fascinatingly, the most ancient recipe found, according to experts are some ancient 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 those who drank it feel wonderful. During the time of the Roman Empire a roman called Apicius compiled a few documents showing how to cook the recipes prepared by wealthy roman citizens. In his publication, he tells us how the roman meals were split into hors d`oeuvre, main meal and dessert, a very modern way of dining. He also informs us how the early Romans were skilled in the use of many spices, including a few you will know like thyme, fennel and dill. As our culinary historical trip moves on a few more years there were two books dating from the fourteenth century - a recipe book titled `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, these are unconnected to the indian food that we all know today, but instead accounts of the types of meals eaten by the rich and powerful of the period. In the fifteenth century, people returning from the crusades brought us many new spices and herbs from the Middle-East, including coriander, basil and rosemary. The introduction of these new herbs and spices prompted an eruption in recipe manuscripts, most of which are kept safe in private cookery archives. By the arrival of the 20th century, cookery publications are starting to become popular mostly due to increased literacy, more leisure time and disposable income. |
We hope you enjoy this Barley Casserole recipe.
