"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Barley Pilaff0. Recipe

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This recipe for Barley Pilaff0., by , is from The White Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pauline White
Added: Wednesday, February 22, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 medium onions chopped fine
1/2 lb. fresh mushrooms
1/4 lb. shortening
1 3/4 c. barley
2 qts. chicken stock

Directions:
Directions:
Heat 2 T oil, add sliced mushrooms, cook gently for 4-5 min. Remove from pan.Add remaining oil and cook onions until they wilt. Add barley and cook slowly until barley turns golden brown. Transfer to casserole. Add half of stock and mushrooms. Cover tightly. Cook until barley is absorbed--about 30 minutes. Add remaining stock and bake until barley is absorbed -about 40 minutes. Cover with fried onion rings and heat a couple of minutes.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
great side dish with meat or poultry.

 

 

 

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