| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian |
1 |
Servings |
INGREDIENTS
| 2 |
|
To 3 t. butter or oil |
| 1 |
md |
Onion, chopped |
| 3 |
c |
Fresh sliced mushrooms (1/2 |
|
|
Pound) |
| 1 |
|
To 2 cloves garlic, pressed |
| 2 |
tb |
Dry white wine |
| 1/2 |
ts |
Dried thyme |
| 1 1/2 |
c |
Washed barley |
| 1/2 |
c |
Soy flakes (optional) |
| 8 |
c |
Broth (use your favorite) |
|
x |
Salt and pepper to taste |
| 2 |
tb |
Chopped fresh dill or 1 T |
|
|
Dried |
| 1 |
|
To 2 T dry sherry |
INSTRUCTIONS
Saute the onion in the fat until translucent. Add mushrooms and garlic,
stirring, for 2 minutes.
Add the wine and thyme, saute another 3 minutes. Add barley, stir and saute
another 3 min. Addd the soy flakes and the broth, bring to a full boil and
reduce to simmer, for 40 min. Season with salt and pepper, stir in sherry
and dill.
>From Fast Vegetarian Feasts by Martha Rose Shulman. Enjoy!
:-)
From: junelz@aol.com (JuneLZ). rfvc Digest V94 Issue #206, Sept. 24, 1994.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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