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
It is possible to read the history of written recipes way back into distant history, at least as far back into recorded history as pharonic Egypt, and maybe further still. Having said that, sadly, these old recipes were just very basic hieroglyphic instructions for preparing meals.
In fact, the oldest recipe discovered so far, according to experts are some tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful and blissful. Later on, in The time of the roman empire 25BC a roman called Apicius assembled a number of documents describing recipes prepared by the Romans. In his works, Apicius tells us how the meals were divided into appetizers, main meal and afters, something that is very familiar to us today. Aspicius tells us how the early Romans used a good variety of aromatic flavors, including a few you will know for example basil, fennel and dill. Later, in the fifteenth century, knights returning from the crusades brought back many foods and spices from Arab cuisine, including basil and coriander. These new spices and herbs led to an explosion in manuscripts on cookery, some of which still exist in private cookery archives. The arrival of television brings us TV cookery programs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, permitting everybody to search through thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Barley Mushroom Casserole (Vegan) recipe.
