1 cup chopped onions
2 cup sliced mushrooms
2 package instant broth/season
2 1/2 cup water
1 salt and pepper, to taste
5 1/4 oz barley, 3/4 cup
Directions
Add your favorite spice to this casserole, if you wish. Try 1/2
teaspoon of either curry powder, basil, oregano, dill or thyme or
enjoy it as it is with the delicious subtle flavor of mushrooms. In a
medium saucepan over medium heat cook onions & mushrooms till tender
about 10 min adding small amounts of water if necessary to prevent
drying. Add broth mix, water and salt & pepper and bring to a boil.
Stir in barley, reduce heat to low, cover and simmer 50min until
barley is tender and liquid is absorbed. Stir occassionally while
cooking and add more water if necessary. Note: I eliminated the 2T+2t
of reduced calorie margarine to reduce the 5g per serving of fat in
the original recipe.
Nutrition (per serving): 169 calories Total Fat 1 g (6% of
calories) Source: More Lean & Luscious by Bobbie Hinman & Millie
Snyder Page(s): 313 Date Published: 1988
:
D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á
Servings: 4 servings
Barley Mushroom Casserole (Vegan) Recipe brought to you by Recipe Ideas
Categories: Casserole; Main Dish; Mushroom; Vegetable
The History of Recipes
Academics have proved the existence of recipes far back into history, in fact as far as pharonic Egypt, and potentially, even further back. In practice though, these, ancient cook books were just simple pictorial instructions for food preparation.
Fascinatingly, the most ancient recipe discovered so far, according to experts are some ancient tablets in Sumerian which recount the making 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. As we move into The time of the roman empire 25BC a roman called Apicius wrote a number of documents showing how to cook the recipes prepared by wealthy Romans. In his works, he tells us how the roman meals were split into hors d`oeuvres, entrees and desserts, a style of dining still practiced today. Aspicius also tells us how the Roman cooks made use of many aromatic flavors, including a few that are still present in modern kitchens like thyme, mint and dill. As our culinary historical trip moves to more modern times we find two books published in the fourteenth century - a recipe book titled `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these books are nothing to do with the indian curry that is popular today, but instead accounts of the types of meals on the menues of the nobility of those days. In the 15th century, people returning from the crusades brought back many new foods and spices from middle-east cuisine, including spices like coriander, parsley, and rosemary. The introduction of these new culinary ideas caused an outbreak in books on cooking, many of which are kept safe in private libraries. The introduction of television gave us celebrity TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Barley Mushroom Casserole (Vegan) recipe.
