Guest guest Posted October 15, 2001 Report Share Posted October 15, 2001 * Exported from MasterCook * Green Barley And Kale Gratin Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 520 Serving Size : 4 Preparation Time :0:00 Categories : Grains And Cereals Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup pearl barley -- rinsed Salt and freshly milled pepper 1 large kale bunch -- about 1 1/4 pounds stems entirely removed 2 tablespoons butter 3 tablespoons flour 1 1/2 cups milk or Basic Vegetable Stock 1/4 teaspoon allspice 1/8 teaspoon grated nutmeg 1/2 cup grated Gruyère or provolone SERVES 4 TO 6 Not a dowdy dish at all - kale turns the barley bright green. Bake it in a gratin dish or individual ramekins. In a saucepan, add the barley to 1 quart boiling water with 1/2 teaspoon salt and simmer, uncovered until tender, about 30 minutes. Drain. While it's cooking, cook the kale in a skillet of boiling salted water until tender, 6 to 10 minutes. Drain, then purée with 1/4 cup of the cooking water until smooth. Preheat the oven to 375F. Melt the butter in a small saucepan, whisk in the flour, then add the milk. Cook, stirring constantly over medium heat, until thick. Season with allspice, nutmeg, salt, and pepper. Combine all the ingredients, check the seasonings, then transfer to a lightly buttered baking dish or ramekins. Bake until lightly browned on top, about 30 minutes. If you've used ramekins, run a knife around the edges, then unmold them by giving them a sharp rap on the counter. Present them browned side up. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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