| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Dutch |
Soups, Syd’s book |
12 |
Servings |
INGREDIENTS
| 1 |
tb |
Peanut Oil |
| 3 |
md |
Carrots * |
| 3 |
md |
Potatoes * |
| 3 |
|
Ribs Celery, 1/2" Slices |
| 1 |
md |
Onion, Coarsely Chopped |
| 2 |
|
Cloves Garlic, Crushed |
| 1 |
ts |
Dried Thyme Leaves, Crumbled |
| 1/2 |
c |
Whole Barley |
| 1/2 |
c |
Wild Rice, Rinsed |
| 7 |
c |
Beef Broth |
| 2 |
md |
Tomatoes, Peeled, Diced |
| 6 |
oz |
Fresh Spinach ** |
|
|
Salt And Pepper To Taste |
INSTRUCTIONS
* Carrots should be pared and cut into 1/2 inch slices, potatoes into 1/2
inch chunks. ** Fresh spinach should be trimmed, rinsed and torn into bite
sized pieces.
~-------------------------------------------------------------------------
Heat oil in a large saucepan or Dutch oven over medium heat. Add carrots,
celery, onion, garlic and thyme. Cook, stirring frequently, until slightly
softened, 5 minutes. Add barley and rice; stir to coat. Stir in broth, 2
cups water, potatoes and tomatoes. Cover and bring to boil. Reduce heat to
medium low; simmer covered, skimming and stirring occasionally, 1 hour.
Stir in spinach, salt and pepper; simmer covered 3 minutes. Serve hot. 126
calories per serving. From: Syd's Cookbook.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip
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