| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Barley |
| 2 | c | Water |
| 1 1/2 | lb | Fresh green beans |
| 2 | lb | (or so) white or red skinned potatoes; peel (or not) and cube |
| 2 | md | Sized onions; chopped |
| 2 | c | Water or veggie broth |
| Salt & pepper to taste | ||
| 1 | ts | Dill weed; about |
INSTRUCTIONS
PreCook 1/2 cup barley in 2 cups water for about 20 - 30 minutes. Clean and trim 1 1/2 pound fresh green beans peel (or not) and cube 2 pounds (or so) white or red skinned potatoes chop 2 medium sized onions. Place barley and vegetables in large pot or casserole with about 2 cups water or veggie broth, salt and pepper to taste, add about 1 teaspoon dill weed. Simmer or nuke until vegetables are tender. This is good served immediately and is also really good reheated. Makes a good take to work lunch, too. I think mushrooms would be an excellent addition to this, will add them next time. If you hate dill, use tarragon or chives or...... Posted to fatfree digest V97 #285 by Jan Gordon <jrg14@cornell.edu> on Dec 4, 1997
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