| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Veg07 |
4 |
servings |
INGREDIENTS
| 1/2 |
c |
Pearl barley |
| 3 |
c |
Vegetable stock |
| 4 |
|
Sprigs fresh thyme |
| 1 |
lb |
Red potatoes; peeled and |
|
|
; quartered -or Yukon Gold |
| 1/2 |
c |
Lowfat buttermilk; warmed |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
In a medium saucepan, cook the barley over moderately high heat, stirring
frequently, until toasted, 8 to 10 minutes. Add the vegetable stock and
thyme and bring to a simmer. Reduce the heat to low and cook, stirring
often, until tender, about 35 minutes. Drain the barley. Discard the thyme
sprigs.
Meanwhile, in another medium saucepan, cover the potatoes with water. Bring
to a boil over moderate heat and cook until tender, about 20 minutes.
Drain, return to the pan and keep warm.
Pass the hot potatoes through a ricer or food mill or mash with a potato
masher. Stir in the barley and warm buttermilk, season with salt and pepper
and serve.
Per serving: 295 Calories; 4g Fat (12% calories from fat); 10g Protein; 57g
Carbohydrate; 4mg Cholesterol; 1278mg Sodium
Recipe by: Food and Wine, February 1997
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Your pain touches God’s heart”