2 Main Dishes

[Guest guest]

* Exported from MasterCook *

 

Barley with Caramelized Onions & Bow-Tie Pasta

 

Recipe By : Bon Appetit, March, 1998

Serving Size : 8 Preparation Time :0:00

Categories : " Post " Grains

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

2 large onions -- chopped

1 cup pearl barley

1/2 pound mushrooms -- sliced

2 cups canned vegetable broth

1 cup small bow-tie pasta -- freshly cooked

 

Heat oil in heavy large saucepan over medium-high heat. Add onions and saut‚

until deep brown, about 15 minutes. Add barley and stir 30 seconds. Add

mushrooms; saut‚ until barley browns and mushrooms begin to soften, about 5

minutes. Add broth. Bring mixture to boil. Cover pan; reduce heat to

medium-low. Simmer until barley is tender and broth is absorbed, about 25

minutes. Mix in pasta. Season to taste with salt and pepper and serve.

 

 

MC-Busted by Karen C. Greenlee

 

 

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* Exported from MasterCook *

 

Black Bean and Vegetable Burritos

 

Recipe By : Bon Appetit, January, 1996

Serving Size : 4 Preparation Time :0:00

Categories : " Post " Beans

Mexican/Southwestern Veggies

 

Amount Measure Ingredient -- Preparation Method

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4 to 10-inch-diameter flour tortillas

3/4 cup chopped onion

2 teaspoons vegetable oil

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1 cup chopped red bell pepper

2/3 cup frozen corn kernels -- thawed

1 medium carrot -- coarsely grated

1 2/3 cups canned black beans -- rinsed, drained

1/2 cup canned Mexican-style stewed tomatoes -- drained

2 teaspoons minced seeded jalapeño chile

8 tablespoons grated Monterey Jack cheese -- (about 2 ounces)

4 tablespoons nonfat sour cream

4 tablespoons chopped fresh cilantro

 

Preheat oven to 350 ° F. Wrap tortillas in foil. Warm in oven until heated

through, about 15 minutes.

 

Meanwhile, combine onion and oil in large nonstick skillet. Stir over

medium-high heat until onion is golden, about 6 minutes. Add cumin and chili

powder; stir 20 seconds. Add bell pepper, corn and carrot; saut‚ until almost

tender, about 5 minutes. Add beans, tomatoes and jalapeño; bring to simmer.

Season with salt and pepper. remove from heat.

 

Place warm tortillas on work surface. Spoon filling down center, dividing

equally. Top each with 2 tablespoons cheese, then 1 tablespoon each of sour

cream and cilantro. Fold sides of tortillas over filling, forming packages.

Turn each package, seam side down, onto plate.

 

MC-Busted by Karen C. Greenlee

 

 

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