Tonight's Side Dish

[Guest guest]

This is tonights side dish. It looks good. Finished but we're not eating

for another hour. I cut the chile powder a bit because my hubby is not a

chile-head. Otherwise no other changes.

 

* Exported from MasterCook *

 

Bodacious Barley Bake

 

Recipe By : Hot & Spicy & Meatless, p. 131

Serving Size : 6 Preparation Time :0:00

Categories : Chiles Grains

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 tbsp oil

2 cups scallions (including tops) -- chopped

1/4 cup green bell pepper -- chopped

1/2 cup celery -- chopped

2 tsp New Mexican chile powder -- or chipotle powder

1 cup barley -- uncooked

1/2 cup carrots -- diced & parboiled

1/2 cup pine nuts

1 clove garlic -- minced

1/2 tsp marjoram

1/2 tsp basil

2 tbsp cilantro -- chopped

5 cups vegetable stock

 

Heat the oil and saute the onions, onion tops, bell pepper, and celery

until slightly limp. Strain the sauteed mixture into a 1-1/2 quart or 2

quart casserole, reserving the oil, and stir in the chile powder.

 

Add the barley to the same skillet and saute until it turns golden

brown, about 5 minutes. Stir a few times and watch the barley to make

sure it doesn't burn. Add the barley to the vegetables in the casserole

and then add the carrots, pine nuts, garlic, marjoram, basil, cilantro

and 2 cups of stock. Cover and bake at 350°F for 30 minutes.

 

Then remove casserole from oven, carefully stir in half of the leftover

stock. Cover and bake for another 30 minutes.

 

Add the remaining cup of stock, mix well, and bake uncovered for another

30 minutes.

 

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RisaG