From Around The Family Table

From the 70’s edition of Mollie Katzen’s Moosewood Cookbook, the bible of the hippie wanna-be’s living in the Synery House. A very good cookbook no matter your politics.

6 to 8 servings
1 1/4 hours to prepare

1/2 cup raw pearled barley
61/2 cups stock or water
1/2 to 1 tsp salt
3-4 tbsp. Tamari
3-4 tbsp. dry sherry
3 tbsp. butter
2 cloves garlic, minced
1 heaping cup chopped onion
1 pound fresh mushrooms, sliced
Freshly ground pepper

Cook the barley in 11/2 cups of the stock or water until tender. (Cook it right in the soup kettle.) Add the remaining stock or water, tamari and sherry.

Sauté the onions and garlic in butter. When they soften, add mushrooms and 1/2 tsp. salt. When all is tender, add to the barley, being sure to include the liquid the vegetables expressed while cooking.

Give it a generous grinding of black pepper and simmer 20 minutes, covered, over the lowest possible heat. Taste to correct seasoning.


Source: Nan Leuschel