Date: Sun, 03 Apr 94 20:04:36 CDT
From: KRSK@db1.cc.rochester.edu
Barley Pilaf (also adapted from Great Grains)
3 c. stock (plus more for 'sauteing' the vegs)
1 c. pearled barley
3 scallions, chopped
1 celery stalk, chopped
1/2 pound mushrooms, sliced
1/2 tsp. salt (may be omitted or reduced)
1/4 teaspoon pepper
1. In a medium saucepan, heat the stock to boiling over high heat. Add the
barley, reduce heat to a simmer, cover and cook until tender, about 50 minutes.
Drain and place in a large bowl.
2. In a medium skillet, heat a few tbs. of stock over medium heat. Add the
scallion and celery and cook until the celery is crisp-tender, 5-6 minutes.
Add the mushrooms, salt and pepper and cook unitl the vegetables are soft and
most of the liquid from the mushrooms has evaporated, about 5 minutes.
3. Stir the cooked vegetables into the barley. Mix well. Serve hot or cold.
5 servings, refrigerates well (makes a great lunch salad).
kwvegan vegan