| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
French |
Bean dishes, Grain main |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Water |
| 1 |
lg |
Onion; diced |
| 2 |
|
Stalks Celery; sliced |
| 1 |
md |
Green Pepper; cut in strips |
| 2 |
md |
Tomatoes; diced |
| 2 |
c |
Red Kidney Beans; drained & rinsed |
| 1 |
pk |
(10 Oz) Frozen Lima Beans |
| 1 |
c |
Quick Cooking Barley |
| 2/3 |
c |
Parsley; chopped |
| 1 1/2 |
ts |
Salt |
| 1 |
ts |
Dried Basil Leaves |
| 1/4 |
ts |
Ground Black Pepper |
| 3 |
c |
Boiling Water |
| 2 |
tb |
Cheddar Cheese; grated |
INSTRUCTIONS
Tips: This dish can be assembled and baked later. Add the boiling water
just before baking. Baking time should be increased by 15 minutes when
starting refrigerated temperature.
Heat oil in a large skillet. Add onion, celery, and green pepper. Cook
slowly for 10 minutes. Do not brown. Stir in tomatoes, kidney beans,
barley, parsley, salt, basil, and black pepper. Transfer mixture to a
buttered 2-to 3 quart casserole with lid. Add boiling water. Cover. Bake at
350 degrees F for 1-1/2 hours or until barley is tender and liquid is
absorbed. Sprinkle with grated cheese before serving.
Good served with: Marinated, slightly blanched mixed vegetables, hot French
bread and butter.
NOTES : Wonderful and filling!
Recipe by: Converted from Meal-Master
Posted to MC-Recipe Digest by "cabinluvr@lse.fullfeed.com"
<cabinluvr@lse.fullfeed.com> on Mar 11, 98
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