Guest guest Posted June 3, 2001 Report Share Posted June 3, 2001 * Exported from MasterCook Mac * Barley Succotash Recipe By : Garden Cuisine, Paul Wenner, p264 Serving Size : 8 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 ounces canned vegetable broth 1/2 cup pearl barley -- rinsed 2 cups fresh or frozen corn kernels 1 red bell pepper -- julienned 2 tablespoons thinly sliced fresh fennel 1/2 cup finely sliced green onions with tops 1/4 teaspoon dried rosemary 1/4 teaspoon fennel seeds -- crushed 10 ounces frozen baby lima beans 2 tablespoons balsamic vinegar This brave new barley recipe has both delightful flavor and color. Add enough water to the vegetable broth to make 2 cups and pour it into a saucepan. Add the barley and simmer, uncovered,until tender, about 25 minutes. Transfer the cooked barley and any remaining liquid to a large skillet and add all the remaining ingredients. Cook uncovered until all the liquid has evaporated. Serve with a simple cooked grain,like Brown Rice. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 94 Calories; less than one gram Fat (3% calories from fat); 4g Protein; 20g Carbohydrate; 0mg Cholesterol; 20mg Sodium Food Exchanges: 1 1/2 Starch/Bread _____ Quote Link to comment Share on other sites More sharing options...
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