| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Pasta, Rice and ot |
12 |
Servings |
INGREDIENTS
| 8 |
oz |
Bowtie pasta |
| 2 |
tb |
Extra virgin olive oil |
| 1/2 |
c |
Pine nuts (pignolia) |
| 4 |
md |
Carrot; diced |
| 2 |
c |
Pearl barley |
| 4 |
c |
Nonfat beef broth |
| 1/2 |
c |
Currants |
| 1 |
|
Cinnamon stick |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Freshly ground black pepper |
| 2 |
tb |
Fresh mint; chopped |
INSTRUCTIONS
1. In a large pot of boiling water, cook the pasta until al dente, about 11
minutes. Drain, rinse under cold water and set aside.
2. In a large, heavy saucepan, heat the oil over moderately low heat. Add
the pine nuts and cook, stirring, until just golden, about 10 minutes.
Reduce the heat to low. Add the carrots and onion and cook, stirring
occasionally, until the onions are translucent, about 5 minutes. Add the
barley and stir until the barley is hot, about 2 minutes.
3. Add the stock, currants, cinnamon stick, salt and pepper, and 2 cups of
water. Increase the heat to high and bring to a boil. Reduce the heat to
moderately low, cover and simmer until the liquid has been absorbed and the
barley is tender, but not mushy, about 55 minutes.
4. Stir in the cooked pasta and 1 tablespoon of the mint. Cover and
simmer until the past is heated through, about 5 minutes. Spoon the barley
into a serving dish and garnish with the remaining 1 tablespoon of mint.
Serves 12: 270 calories, 5.7 fat gram
Recipe By : Adapted from Sheila Lukins "Food and Wine" 12/90
Posted to Digest eat-lf.v096.n200
Date: Sun, 27 Oct 1996 15:41:59 -0500
From: Kathie Briggs <kjbriggs@voyager.net>
NOTES : This dish goes well with any roast.
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