| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
November 19 |
1 |
Servings |
INGREDIENTS
| 2 |
T |
Unsalted butter |
| 1/4 |
lb |
Mushrooms, sliced |
| 1 |
|
Garlic clove, minced |
| 1/4 |
t |
Salt, or to taste |
| 1/2 |
c |
Pearl barley |
| 2 1/2 |
c |
Water |
| 1/4 |
c |
Freshly grated Parmesan, or |
|
|
to taste |
| 2 |
T |
Minced fresh parsley leaves |
INSTRUCTIONS
In a 3-quart microwave-safe casserole with a tight-fitting lid
microwave 1 tablespoon of the butter, uncovered, at high power (100%)
for 1 minute, or until it is melted, stir in the mushrooms, the
garlic, and the salt, and microwave the mixture, uncovered, at high
power for 5 minutes. Add the barley and the water, microwave the
mixture, covered, at high power for 12 minutes, and microwave it,
covered, at medium power (50%) for 25 minutes, or until most of the
liquid is absorbed and the barley is al dente. Stir in the remaining 1
tablespoon butter, cut into bits, the Parmesan, the parsley, and salt
and pepper to taste. Serves 2. Gourmet November 1992 Converted by
MC_Buster. Converted by MM_Buster v2.0l.
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