2 tbsp soy margarine
2/3 cup barley, uncooked (4.5 oz)
1 cup chopped onions
1 cup chopped cauliflower (1/4)
1 cup chopped mushrooms
1 cup finely shredded carrots
2 1/2 cup water
2 tsp instant vegetable broth mix
1/4 tsp garlic powder
1/8 tsp pepper
Directions
Preheat oven to 350'F.
Lightly oil a 1 3/4-quart casserole or spray with nonstick cooking
spray.
Melt 1 tablespoon of the margarine in a large nonstick skillet over
medium heat. Add barley and cook 2-3 minutes, stirring frequently
until lightly browned. Place in prepared casserole.
Melt remaining margarine in skillet. Add onions and cauliflower. Cook,
stirring frequently, 5 minutes. Add mushrooms and carrots. Cook 5 more
minutes, stirring frequently. Add vegetables to casserole.
In a small bowl, combine water, broth mix, garlic powder and pepper.
Mix well and add to casserole.
mix well, cover and bake 1 hour and 15 minutes, until barley is
tender and most of the liquid has been absorbed. Stir several times
while baking.
Let stand 5 minutes, then mix and serve.
In each serving: 135 calories, 4 grams protein, 4 grams fat, 21 grams
carbohydrates, 268 milligrams sodium, zero cholesterol.
Servings: 6 servings
Barley Vegetable Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Main Dish; Vegetable
The History of Recipes
It is quite possible to track the history of written cooking instructions far back into the distant past, at least as far back into recorded history as early Egypt, and quite possibly further than that. Interesting though that is, generally, these early records were just very basic hieroglyphic recipes for meal preparation.
Interestingly, the oldest recipe discovered, according to experts in ancient history is a collection of tablets in Sumerian which describe 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 blissful and exhilarated. Progressing into The time of the romans around 25BC a roman called Apicius created a few documents describing recipes enjoyed by wealthy Romans. In his publication, he tells us how the roman meals were separated into hors d`oeuvres, main course and dessert, something that is very familiar to us today. This early Roman chef recounts how the Roman chefs used a wide range of spices, including a few that will be familiar to modern cooks such as basil, fennel and parsley. Moving on, we find a couple of interesting books which appeared in the fourteenth century - a book entitled `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these books are unconnected to the indian food that appears on menues today, but rather descriptions of the types of food prepared by the chefs of the wealthy. Later, in the 15th century, people returning from the crusades brought us many foods and herbs from the holy lands, including spices like coriander, parsley, and rosemary. The introduction of these new culinary ideas caused a torrent in recipe publications, some of which still exist in private collections. Like it or not, the introduction of TV gave us cooking programs and the recipe books that accompanied them. And that brings us to the present day and the internet revolution, allowing us all to access thousands of recipes just like those on this recipe site. |
We hope you enjoy this Barley Vegetable Casserole recipe.
