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 possible to read the history of meal recipes far back into the far past, at least as far back into recorded history as the Egypt of the Pharoahs, and possibly even further. Having said that, mostly, these ancient cookbooks were just primitive pictorial recipes for food preparation.
In fact, the oldest recipe discovered, according to Professor Solomon Katz, is a collection of stone tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. Later on, in The time of the roman empire 25BC a roman called Apicius created some documents describing recipes prepared by his fellow Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and afters, something we still use today. Aspicius also tells us how the ancient chefs made use of a wide range of spices and herbs, including many that are still in use today like thyme, mint and asafoetida. Later, we find a couple of interesting books published in the 1300s ; a recipe book entitled `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these are nothing to do with the spicy food that is familiar to us all today, but instead accounts of the types of food cooked for the rich and powerful of that time. Later, in the fifteenth century, people returning from the crusades brought back many foods and spices from the holy land, including spices such as parsley and basil. The introduction of these new foods and spices prompted a surge in cookery books, most of which are now in private libraries. For the decades that followed, the powerful and rich competed with each other to serve up the most extravagent banquests, and consequentially chefs and their recipe collections were highly sought after. Notwithstanding that, it wasn`t until the 1800s the formal cooking and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to assembling, testing, and recording recipes to allow everyone to enjoy them. By the time we get to the 1900s, cookbooks are in great demand, as a result of better eduction, more spare time and being a little richer. The arrival of television gave us TV cookery programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes just like those on this site. |
We hope you enjoy this Baked Barley recipe.
