[CH] Tonights Side Dish
RST G (synapse7@home.com)
Thu, 02 Mar 2000 17:48:09 -0500
I made this for tonights side dish. It came out great. I haven't served
it yet but I tasted it and it is good.
* Exported from MasterCook *
Bodacious Barley Bake
Recipe By : Hot & Spicy & Meatless, p. 131
Serving Size : 6 Preparation Time :0:00
Categories : Chiles Grains
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tbsp oil
2 cups scallions (including tops) -- chopped
1/4 cup green bell pepper -- chopped
1/2 cup celery -- chopped
2 tsp New Mexican chile powder -- or chipotle powder
1 cup barley -- uncooked
1/2 cup carrots -- diced & parboiled
1/2 cup pine nuts
1 clove garlic -- minced
1/2 tsp marjoram
1/2 tsp basil
2 tbsp cilantro -- chopped
5 cups vegetable stock
Heat the oil and saute the onions, onion tops, bell pepper, and celery
until slightly limp. Strain the sauteed mixture into a 1-1/2 quart or 2
quart casserole, reserving the oil, and stir in the chile powder.
Add the barley to the same skillet and saute until it turns golden
brown, about 5 minutes. Stir a few times and watch the barley to make
sure it doesn't burn. Add the barley to the vegetables in the casserole
and then add the carrots, pine nuts, garlic, marjoram, basil, cilantro
and 2 cups of stock. Cover and bake at 350°F for 30 minutes.
Then remove casserole from oven, carefully stir in half of the leftover
stock. Cover and bake for another 30 minutes.
Add the remaining cup of stock, mix well, and bake uncovered for another
30 minutes.
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RisaG