Dilled green beans and potatoes w/ barley
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Barley |
| 2 | cups | Water |
| 1½ | pounds | Fresh green beans |
| 2 | pounds | (or so) white or red skinned potatoes; peel (or not) and cube |
| 2 | mediums | Sized onions; chopped |
| 2 | cups | Water or veggie broth |
| Salt & pepper to taste | ||
| 1 | teaspoon | Dill weed; about |
Directions
PreCook ½ cup barley in 2 cups water for about 20 - 30 minutes.
Clean and trim 1½ pound fresh green beans peel (or not) and cube 2 pounds (or so) white or red skinned potatoes chop 2 medium sized onions.
Place barley and vegetables in large pot or casserole with about 2 cups water or veggie broth, salt and pepper to taste, add about 1 teaspoon dill weed. Simmer or nuke until vegetables are tender.
This is good served immediately and is also really good reheated. Makes a good take to work lunch, too.
I think mushrooms would be an excellent addition to this, will add them next time. If you hate dill, use tarragon or chives or......
Posted to fatfree digest V97 #285 by Jan Gordon <jrg14@...> on Dec 4, 1997