barley au gratin

[Guest guest]

this sounds heavy but I think it has a comforting texture...

 

 

* Exported from MasterCook *

 

Barley au Gratin

 

Recipe By :Ann Gardon

Serving Size : 6 Preparation Time :0:00

Categories : Grains

 

Amount Measure Ingredient -- Preparation Method

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

4 cups grated raw squash

or carrots or sweet potatoes

3 eggs

1/2 cup heavy cream or sour cream

1 teaspoon dried herbs

2 cups cooked barley

or wheat or rice

Salt and pepper

1/2 cup bread crumbs

1/2 cup grated Parmesan cheese

Butter

 

ANNE WRITES: Using leftovers is one way of having comfort rapidly, and making

leftovers on purpose is one way of getting ready for comfort. With this in mind,

I always cook more barley, rice or wheat than a recipe calls for so that I can

prepare this creamy gratin the next day. SERVES 4-6.

 

1. Combine the vegetable, eggs, cream, herbs and barley, wheat or rice. Mix

well, and season with salt and pepper, to taste. Pour into a well-greased baking

dish.

 

2. In a small bowl, mix the breadcrumbs with the cheese. Sprinkle over the top,

and dot with butter.

 

3. Bake at 375F for 30 minutes. Place under the broiler for a couple of minutes,

until the top is golden.

 

Source:

" Easy and Elegant Food that Soothes the Soul Comfort Food Fast: "

Copyright:

" 2001 Firefly Books ISBN: 1-55209-595-9 "

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Per Serving (excluding unknown items): 260 Calories; 12g Fat (42.1% calories

from fat); 9g Protein; 29g Carbohydrate; 4g Dietary Fiber; 126mg Cholesterol;

242mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat

Milk; 2 Fat.

 

 

Nutr. Assoc. : 5614 0 0 720 4164 0 0 0 0 0 0