| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Oil |
| 1 |
|
Onion chopped |
| 1 |
|
Stalk celery, chopped |
| 3/4 |
lb |
Mushrooms, chopped |
| 2 |
oz |
Dry mushrooms, soaked in hot water until soft and then drained |
| 1 |
c |
Pearl barley, rinsed |
| 1 |
c |
Chopped tomatoes (fresh or canned) |
| 6 |
c |
Chicken,beef or vegetable stock |
| 1/4 |
c |
Chopped parsley |
| 2 |
tb |
Chopped dill |
|
|
Salt and pepper |
INSTRUCTIONS
Recipes from: Louise Fiszer - Coyyrite 1995 by BPE,inc.
Heat oil iin large pot, cook onion, celery and both mushrooms, about eight
minutes, or until very soft. Stir in barley and cook one minute. Add
tomatoes and stock and bring to a boil. Cover and simmer 45 minutes or
until barley is tender. Stir in parsley and dill. Taste for salt, and
pepper, and serve.
Posted to JEWISH-FOOD digest V96 #091
From: Al <alotzkar@direct.ca>
Date: Mon, 02 Dec 1996 10:36:09 -0800
A Message from our Provider:
“The thankful heart sees the best part of every situation. It sees problems and weaknesses as opportunities, struggles as refining tools, and sinners as saints in progress. #Francis Frangipane”