Ingredients
1 cup barley
1 onion, chopped fine
2 cup vegetable stock
Directions
Mix barley and onion with 1 cup boiling stock in pan or casserole with
tight fitting cover. Bake in 300 degree F oven for 45 minutes. Add
second cup of hot stock and continue baking 30 to 40 minutes or until
barley is soft and mixture is almost dry. Makes 4 to
6 servings.
Variation: Add 2 tablespoons minced parsley; 1/2 to 1 teaspoons of
your favorite herbs.
From: NO SALT NO SUGAR NO FAT Cookbook by Jacqueline B. Williams with
Goldie Silverman.
From: C.LAVENGOOD, Food & Wine RT, Sun Feb 12, 1995, GEnie service.
Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived
through kindness of Karen Mintzias, km@salata.com.
1.80á
Servings: 4 servings
Baked Barley Recipe brought to you by Recipe Ideas
Categories: Soup; Soup And Stew; Vegetable
The History of Recipes
It is quite possible to track the history of recipes way back into ancient history, certainly as far into history as early Egypt, and quite possibly further than that. However, sadly, these old cook books were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the oldest recipe discovered so far, according to experts are some clay tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. As we move into The time of the romans around 25BC a man called Apicius compiled some scripts describing recipes cooked by wealthy Romans. In his publication, he recounts how the meals were divided into starters, main course and dessert, something that is very familiar to us today. This early Roman chef informs us how the chefs of Roman times made use of a good variety of herbs and spices, including a few you will know like bay, rue and dill. Later, in the fifteenth century, knights returning from the crusades brought us many foods and herbs from Arab cuisine, including coriander, parsley, basil and rosemary. These new foods and spices was responsible for an increase in recipe publications, some of which are now in private libraries. By the advent of the 20th century, recipe books were in high demand, mostly as a result of higher levels of literacy, people having more spare time and disposable income. The revolution that is television brought us cooking programs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, allowing everybody to search through massive numbers of recipes such as those found on our site. |
We hope you enjoy this Baked Barley recipe.
