Guest guest Posted October 15, 2001 Report Share Posted October 15, 2001 The stocks from this cookbook have been posted many times. Kathleen * Exported from MasterCook * Barley With Butter Or Roasted Nut Oil Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 518 Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups water OR Basic Vegetable Stock OR Mushroom Stock (see separate recipes) Salt and freshly milled pepper 1 cup pearl barley -- rinsed Butter or walnut or hazelnut oil Makes about 3 1/2 cups. Serve simply cooked, soft, chewy barley with a winter vegetable stew or a mushroom ragout. The additions for kasha - browned onions, pasta, and leeks with rosemary oil - are also good with barley. Bring the water to a boil in a 2-quart saucepan. Add 1/4 teaspoon salt and stir in the barley. Lower the heat, cover the pan, and simmer until tender, 25 to 30 minutes. Let stand for 5 minutes before serving. Serve tossed with a little butter and pepper or season with one of the delicious roasted nut oils. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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