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VEGETABLES
PACIFIC NORTHWEST BAKED BARLEY
According to James Bread in his wonderful cookbook, Great American Cooking, this recipe was originally developed in the Pacific Northwest. I've modified it to my taste and it makes a great accompaniment to Roast Prime Rib. This is a very hardy potato substitute. I like to use wild mushrooms when available.
| Barley |
2 cups |
| Fresh Mushrooms |
sliced, 2 cups |
| Yellow Onion |
medium size, diced, 1 each |
| Fresh Garlic |
minced, 2 tablespoons |
| Worcheshire Sauce |
1/4 cup |
| Seasoning Salt |
to taste |
| Black Pepper |
to taste |
| Kitchen Bouquet |
2 tablespoons |
| Beef Stock |
1 quart |
| Marsala Wine |
1 cup |
| Butter |
4 tablespoons |
SautŽ onion, garlic and mushrooms in butter for 5 minutes. Add barley and lightly brown. Heat beef stock, kitchen bouquet and marsala wine together. Combine ingredients in oven proof baking dish and bake, tightly covered at 350 degrees for 1 hour. Remove from oven, stir, adjust seasoning and serve.
W. Patrick Brown.Copyright © 1998 by chefpatrick.com. All rights reserved.
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