Yield: 1 Servings
Measure | 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 |
\N \N | Salt & pepper to taste |
1 teaspoon | Dill weed; about |
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