1 cup Pearl Barley
2 cup Water
1 cup Celery
1/2 cup Walnut, chopped OR mixed almonds and hazelnuts
Salt and pepper to taste
2 tbsp Minced fresh parsley
Directions
Rinse barley under warm running water. Let drain. In a medium-size
saucepan, bring to a boil and gradually add barley. Cover and cook
20 to 25 minutes, Return barley to saucepan with celery, nut, salt
and pepper; heat through. Garnish with parsley.
Food Exchange per serving: 2 STRARCH/BREAD EXCHANGE + 1 FAT EXCHANGE
CAL: 187; CHO: 0mg; CAR: PRO: 5g; SOD: 59mg; FAT: 7g;
SOURCE: Light & Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy O'Brion and her Meal-Master
Servings: 6 servings
Walnut Barley Recipe brought to you by Recipe Ideas
Categories: Diabetic; Nuts/Grains; Side Dishes
The History of Recipes
It is quite possible to track the history of recipes back into distant history, in truth as far back into history as early Egypt, and possibly even further than that. Having said that, in the main part, these ancient cookbooks were just simple hieroglyphic instructions for preparing food.
Interestingly, the most ancient recipe discovered so far, according to academics are a few ancient 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 drank it feel exhilarated and blissful. During Roman times 25BC a man called Apicius compiled a number of scripts which described recipes enjoyed by wealthy roman citizens. In his scrolls, he tells us how the roman meals were separated into appetizers, main course and dessert, something that is very familiar to us today. This early Roman chef recounts how the early Romans made use of many different spices and herbs, including many that are still in use today such as basil, fennel and parsley. Later, in the 15th century, knights returning from the crusades brought us many new foods and herbs from Arab cuisine, such as basil and rosemary. These new foods and spices created a torrent in recipe manuscripts, some of which are kept safe in private cookery archives. During the succeeding few centuries, the wealthy families of Wesstern Europe tried to serve the most exotic meals, and because of this cooks and their collection of recipes were at a premium. Nevertheless, it was during the nineteenth century that haute cuisine and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, testing, and recording recipes for their fellow cooks to enjoy. Like it or not, the introduction of TV brought us celebrity chefs and the recipe books that accompanied them. Which brings us neatly up to date and the internet revolution, permitting everybody to search through massive numbers of recipes like those on this site. |
We hope you enjoy this Walnut Barley recipe.
