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From: jmcquown <j_mcquown@comcast.net>
Newsgroups: rec.food.cooking
Subject: =?UTF-8?Q?Re=3A_Dinner_Plans_for_Monday=2C_November_11=2C_2024=3F_V?=
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Date: Mon, 11 Nov 2024 18:39:05 -0500
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On 11/11/2024 6:03 PM, Dave Smith wrote:
> On 2024-11-11 5:05 p.m., jmcquown wrote:
>> On 11/11/2024 4:31 PM, ItsJoanNotJoAnn wrote:
>>> Any rattling of pots and pans in your kitchen this evening?
>>>
>> I made barley pilaf.
>>
> 
> 
> I have not had that in years. My wife used to make it frequently. She 
> used to slightly saute barley, rice and mushrooms in butter and then add 
> some beef broth and stick it into the oven.  It was really tasty.
> 
> 
I used chicken stock but you can use beef broth or stock if you want. 
It's very easy and very tasty.  I don't bother to saute the pearled 
barley nor do I add rice.  Seasonings include onion, garlic, black 
pepper and dried rubbed sage.  Combine them together in a covered 
casserole dish and bake in the oven at 425F for an hour until the liquid 
is absorbed and the barley is tender.

Jill