Text 2576, 83 rader
Skriven 2010-10-08 12:21:00 av Dave Drum (1:124/311)
Ärende: SF Gate 695
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Barley With Walnuts & Roasted Spring Vegetables
 Categories: Grains, Cheese, Nuts, Vegetables, Squash
      Yield: 7 servings
 
      2 c  Hulled or pearl barley
      1 ts Kosher salt + more to taste
     12 oz Carrots; peeled, md dice
      8 oz Zucchini; lg dice
      5    Radishes; md dice
      1 c  Chopped red spring onion;
           - greens reserved *
      2 tb Extra-virgin olive oil +
           - more to drizzle
      2 ts Chopped fresh thyme
      2 ts Chopped fresh rosemary
      1 cl Garlic; chopped
           Fresh ground black pepper
    1/2 c  Walnut pieces
           Reserved spring onion greens
           - (opt); thin sliced
    1/2 c  Grated Parmesan cheese
 
  The Parmesan, nuts and seasonal vegetables help turn the
  hearty barley into a vegetarian main course; serve it with a
  salad. This also makes a delicious side to roasted or
  grilled meat dishes. It can be finished in less than an
  hour.
  
  Place the barley and 1 teaspoon salt in a pan with 4 1/2
  cups water. Bring to a boil, then reduce to a simmer and
  cook, stirring often, until the grains are tender with a
  slight crunch and most of the water has evaporated, 35-40
  minutes. Spread out on a baking sheet and let cool. Do not
  drain unless there is a lot of extra liquid; if so, save the
  liquid in case the barley seems dry later.
  
  Meanwhile, preheat the oven to 400øF.
  
  Combine the carrots, zucchini, radishes, spring onions, 2
  tablespoons olive oil, thyme, rosemary and garlic in a large
  bowl. Add plenty of salt and pepper to taste. Spread out on
  a baking sheet so that all of the vegetables touch the pan,
  and roast until tender, about 20 minutes.
  
  While the vegetables are roasting, place the walnut pieces
  on a small baking pan place in the oven. Watch carefully,
  and remove when the pieces begin to color, 8-10 minutes at
  most.
  
  Toss the vegetables with the barley and the spring onion
  greens, if using, and spread out on the pan you used to
  roast the vegetables. Reduce the oven to 350° and cook until
  the barley is warmed through, about 10 minutes.
  
  Toss in the Parmesan and nuts, if using, and a drizzle of
  olive oil. Add some of the reserved water if it seems dry.
  Taste for more salt and pepper, and serve immediately.
  
  * Spring onions should be in stores now. You can use an
  equal amount of green spring onions or red onion instead.
  
  Serves 6-8
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 20 June 2010
  
  Uncle Dirty Dave's Archives
  
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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