Servings: 20
Yield: 5 pints
Notes: Because MasterCook's Ingredient List may not include all of the ingredients listed in this recipe, we have displayed the recipe's nutritional analysis as it appears in the ON COOKING book.
Approximate values per 1/2 c. (120-ml) serving: Calories 120, Total fat 2 g, Saturated fat 0.5 g, Cholesterol 0 mg, Sodium 490 mg, Total carbohydrates 22 g, Protein 4 g, Vitamin A 50%, Vitamin C 30%, Claims–good source of fiber, vitamin A and vitamin C
Categories: Potatoes, Grains & Pasta, Simmering Method
2 quarts beef stock, hot
2 teaspoons salt
1/2 teaspoon pepper
1 pound barley
1 pound mushrooms
12 ounces green bell peppers, small dice
4 ounces onions, minced
1 ounce bacon fat or butter
1. Combine the stock, salt, pepper and barley. Bring to a simmer and continue cooking at a simmer.
2. Trim the stems from the mushrooms and slice the caps into 1/4 inch (6-millimeter) slices.
3. Sauté the mushrooms, bell peppers and onions in the bacon fat or butter until the mushrooms begin to release their moisture.
4. Add the mushroom mixture to the stock and barley mixture. Pour into a baking pan and bake at 375°F (190°C), uncovered, for 1 hour, stirring occasionally. Cover and bake until the barley is tender and the liquid has been absorbed, approximately 30 minutes.
Yield: 5 pints
Notes: Because MasterCook's Ingredient List may not include all of the ingredients listed in this recipe, we have displayed the recipe's nutritional analysis as it appears in the ON COOKING book.
Approximate values per 1/2 c. (120-ml) serving: Calories 120, Total fat 2 g, Saturated fat 0.5 g, Cholesterol 0 mg, Sodium 490 mg, Total carbohydrates 22 g, Protein 4 g, Vitamin A 50%, Vitamin C 30%, Claims–good source of fiber, vitamin A and vitamin C
Categories: Potatoes, Grains & Pasta, Simmering Method
2 quarts beef stock, hot
2 teaspoons salt
1/2 teaspoon pepper
1 pound barley
1 pound mushrooms
12 ounces green bell peppers, small dice
4 ounces onions, minced
1 ounce bacon fat or butter
1. Combine the stock, salt, pepper and barley. Bring to a simmer and continue cooking at a simmer.
2. Trim the stems from the mushrooms and slice the caps into 1/4 inch (6-millimeter) slices.
3. Sauté the mushrooms, bell peppers and onions in the bacon fat or butter until the mushrooms begin to release their moisture.
4. Add the mushroom mixture to the stock and barley mixture. Pour into a baking pan and bake at 375°F (190°C), uncovered, for 1 hour, stirring occasionally. Cover and bake until the barley is tender and the liquid has been absorbed, approximately 30 minutes.
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