"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Barley Casserole Recipe

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This recipe for Barley Casserole, by , is from Will Dance For Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Long Family/GrandMary Elliott
Added: Friday, November 14, 2008


1 cup barley
3 1/2 cups water
1 tablespoon olive or canola oil
1/2 teaspoon salt
1 onion, sliced fine
1 rib celery, chopped
1 green pepper, chopped
1 can diced tomatoes. (Can use other left over vegetables if desired.)
A sprinkle of oregano
Grated mozzarella cheese
Sesame seeds

Combine ingredients except cheese & sesame seeds in a 1 1/2 -- 2 quart casserole. Cover with foil. Bake at 350 degrees for 45 minutes. Take out of oven and stir. Sprinkle grated cheese and sesame seeds on top and place back in oven for about 15 minutes, until cheese is melted.




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