Re:Hearty Barley Bake - question from non barley person

[Guest guest]

Do you have a large enough rice cooker because barley expands? If you have one

that makes 8-10 cups then dump it all in and press start. This shouild take

about 40 mins so after about 20 mins carefully open so you don't get a steam

burn, stir and if it looks dry add more liquid, close and press start again.

I'm sure this will work and you will enjoy the barley.

Donna

Sent via BlackBerry from T-Mobile

 

 

" Audrey Z Burrows " <quiltbug

 

Thu, 3 Jan 2008 09:16:38

" Vegetarian group "

Re:Hearty Barley Bake - question from non barley

person

 

 

My husband says he loves barley. He used to put it in soup eons ago. I do not

like barley or so I think. I haven't tasted it in 25 years so maybe this recipe

is the one to try. I am wondering if this could be cooked in my rice cooker

instead of the oven? I need to demonstrate that I actually use my larger one now

and then. Would I need to adjust anything?

 

Are you there Donna - queen of the rice cookers?

 

Myrtle sent in

 

Hearty Barley Bake

 

1/4 cup butter

1 medium onion, diced

1 cup uncooked pearl barley

1/2 cup pine nuts

2 green onions, thinly sliced

1/2 cup sliced fresh mushrooms

1/2 cup chopped fresh parsley

1/4 teaspoon salt

1/8 teaspoon pepper

2 14.5 ounce cans vegetable broth or homemade

 

Preheat oven to 350 degrees.

Melt butter in a skillet over medium-high heat. Stir

in onion, barley, and pine nuts. Cook and stir until

barley is lightly browned. Mix in green onions,

mushrooms, and parsley. Season with salt and pepper.

Transfer the mixture to a 2 quart casserole dish, and

stir in the vegetable broth.

Bake 1 hour and 15 minutes in the preheated oven, or

until liquid has been absorbed and barley is tender.

Serves 6.

 

(

)

(

__

c\_/ Audrey

 

[Guest guest]

LOL. I always try to help. Have fun and let me know if you like barley after

this.

Hugs

Donna

Sent via BlackBerry from T-Mobile

 

 

" quiltbug " <quiltbug

 

Thu, 03 Jan 2008 17:27:37

 

Re:Hearty Barley Bake - question from non barley

person

 

 

thanks Donna. Yes, I have a large rice cooker as well as a small one

that gets used more often.

 

I knew I could count on you for advice

 

Audrey

[Guest guest]

My husband says he loves barley. He used to put it in soup eons ago. I do not

like barley or so I think. I haven't tasted it in 25 years so maybe this recipe

is the one to try. I am wondering if this could be cooked in my rice cooker

instead of the oven? I need to demonstrate that I actually use my larger one

now and then. Would I need to adjust anything?

 

Are you there Donna - queen of the rice cookers?

 

Myrtle sent in

 

Hearty Barley Bake

 

1/4 cup butter

1 medium onion, diced

1 cup uncooked pearl barley

1/2 cup pine nuts

2 green onions, thinly sliced

1/2 cup sliced fresh mushrooms

1/2 cup chopped fresh parsley

1/4 teaspoon salt

1/8 teaspoon pepper

2 14.5 ounce cans vegetable broth or homemade

 

Preheat oven to 350 degrees.

Melt butter in a skillet over medium-high heat. Stir

in onion, barley, and pine nuts. Cook and stir until

barley is lightly browned. Mix in green onions,

mushrooms, and parsley. Season with salt and pepper.

Transfer the mixture to a 2 quart casserole dish, and

stir in the vegetable broth.

Bake 1 hour and 15 minutes in the preheated oven, or

until liquid has been absorbed and barley is tender.

Serves 6.

 

 

 

(

)

(

__

c\_/ Audrey

 

 

 

 

 

 

[Guest guest]

thanks Donna. Yes, I have a large rice cooker as well as a small one

that gets used more often.

 

 

I knew I could count on you for advice

 

Audrey