Barley Bourguignon

[Guest guest]

another 'good sounding' one-

 

 

* Exported from MasterCook *

 

Barley Bourguginon

 

Recipe By :Karen Alexander, M.A.

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup pearl barley

2 leeks -- finely chopped

2 pounds mushrooms -- quartered

3 parsnips -- peeled and chopped

1 teaspoon thyme

1 teaspoon sage

1 bay leaf

2/3 cup red wine

3 tomatoes -- chopped

2 tablespoons tomato paste

1 1/2 cups broccoli florets

 

Dry roast the barley for 2-3 minutes in a heavy pan. Then, add enough boiling

water to cover by one inch, and cook 45 minutes. Drain, reserving the liquid.

 

Heat a little water in a large pot and gently saute the leeks for 5 minutes or

until soft. Add the mushrooms, parsnips, herbs, and cooked barley. Stir well,

and cook for 3 minutes.

 

Add the wine, tomatoes, tomato paste, and 2/3 cup of reserved broth. Bring to a

boil, cover and cook gently for 35 minutes,, adding reserved broth if the

mixture begins to become dry.

 

Add the broccoli, and cook for 10 minutes, or until tender.

 

Source:

" Kitchen in the Clouds "

Copyright:

" 2001 by Karen Alexander, M.A. "

 

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Per Serving (excluding unknown items): 1447 Calories; 9g Fat (5.5% calories from

fat); 47g Protein; 299g Carbohydrate; 72g Dietary Fiber; 0mg Cholesterol; 573mg

Sodium. Exchanges: 13 Grain(Starch); 19 1/2 Vegetable; 0 Fat.

 

NOTES : You won't miss the beef in this variation on a traditional favorite!

Leeks are a cousin to the onion, and are very mild. Use only the white part,

and wash well to remove sand particles.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0