Barley Mushroom Dressing Recipe
2 tablespoon Olive oil
6 oz Mushrooms, halved & sliced
1 teaspoon Salt
2 large Onions, coarsely chopped
2 Celery ribs, coarsely choppd
2 Carrots, peeled & sliced
2 cl Garlic, thinly sliced
1 teaspoon Paprika
1/4 teaspoon Dried thyme
1/4 teaspoon Dried sage
1 Qtr. cup Barley
2 can Chicken broth, 14oz each
Nonstick cooking spray
1/4 cup Fresh parsley, chopped
1/4 cup Orange juice
1/4 teaspoon Pepper
Heat 1 tablespoon of the oil in a big nonstick skillet over medium-high
heat. Add mushrooms; sprinkle with 1/8 teaspoon of the salt. Cook without
stirring for 1 minute. Cook, stirring, for 4 more minutes, or until
mushrooms are just softened. Transfer mushrooms to a big bowl. Set
Add 2 teaspoon oil to the skillet. Add onions, celery, carrots and garlic.
Sprinkle with 1/8 teaspoon of the salt. Cook, stirring occasionally, 5
minutes. Add paprika, thyme and sage. Cook 1 minute longer. Transfer
vegetables to the bowl with mushrooms. Set aside.
Heat remaining 1 teaspoon of oil in a big saucepan. Add barley and cook,
stirring, for 1 minute. Add chicken broth and bring to a boil. Lower
heat, cover and simmer 50 minutes, or until barley is tender but not
Preheat the oven to 350ø. Lightly coat a deep, 2 1/2-qt casserole
dish with nonstick cooking spray. Set aside.
Stir barley mixture, parsley and orange juice into the bowl with the
vegetables. Add 3/4 teaspoon salt and 1/4 teaspoon pepper. If the mixture seems
dry, stir in a little water or chicken broth. Transfer the mixture to
the prepared casserole dish and cover with aluminum foil.
Bake for 30 to 40 minutes, uncovering the dressing for the last 15
minutes. Makes 12 servings.
* Approximate nutritional analysis: 119 calories per 2/3-cup serving;
4g protein; 20g carbohydrate; 3g fat (22% of calories); 4g fiber;
346mg sodium; 35% of the Daily Value for vitamin A.
** American Health -- November 1995 **
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Food Tips of the Week
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Eating more animal-based products may lead into high consumption of saturated fat and cholesterol, which many authorities believe will increase the chance of heart conditions.
Foods containing allyl sulfides
( includes eschalot, chives and green onion)
The onion family of vegetables is high in allyl sulfides, a chemical which experts believe could be linked to a reduced risk of stomach and colon cancer.
Even though there is very little scientific evidence at hand, allyl sulfides are also thought by many researchers to reduce the symptoms of colds, sterilization and diabetes.
Foods containing allyl sulfides are also good for weight loss, so you should add them to your weight loss regime.
Barley Mushroom Dressing Recipe from the Recipes 4U Collection
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