Dawm Mo. Made the Barley casserole yesterday. I loved it and intend to make it

thanks marg. i am glad you liked it. ilove barley and have just split

a 25# bag of organic hulled barley with my stepdaughter. it is supposed to be even better and definitely better for you than pearled barley. i will let you know how it is. here is another recipe that i just loved. it makes a lot, you might want to cut it in half. if you like spanish rice you will like this.

* Exported from MasterCook *

Spanish Barley-Brown Rice Pilaf

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Serving Size : 0 Preparation Time :0:00
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Amount Measure Ingredient -- Preparation Method

1/4 cup Spanish olive oil
1 cup brown rice -- raw
1 1/2 cups pearl barley -- raw
1 red bell pepper -- chopped
1 yellow bell pepper -- chopped
1 green bell pepper -- chopped
1 orange bell pepper -- chopped
4 green onions -- sliced
1/2 cup celery -- chopped
1 white onion -- chopped
4 cloves garlic
17 ounces petite diced tomatoes
1 teaspoon ground cumin
1/2 teaspoon oregano leaves
3 large Knorr chicken bouillion cubes
5 cups water
1/2 teaspoon cinnamon

Heat oil until hot in a large Dutch oven. Turn heat down to medium. Add onions, all the peppers, and celery and saute until soft. Add garlic and saute for 3 minutes more.
Add barley and brown rice and saute for 5-10 minutes or until the grains smell fragrant. Add remaining ingredients and bring to a boil. Turn down the heat and simmer for approx. 45 minutes, stirring once in awhile.

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NOTES : I based this recipe on the black bean recipe posted by Diana/NYC. It would be good with some black beans and corn added to it also. The Spanish olive oil really adds a lot of flavor.

 
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