Yield: 12 Servings
|8 ounces||Bowtie pasta|
|2 tablespoons||Extra virgin olive oil|
|½ cup||Pine nuts (pignolia)|
|4 mediums||Carrot; diced|
|2 cups||Pearl barley|
|4 cups||Nonfat beef broth|
|½ teaspoon||Freshly ground black pepper|
|2 tablespoons||Fresh mint; chopped|
1. In a large pot of boiling water, cook the pasta until al dente, about 11 minutes. Drain, rinse under cold water and set aside.
2. In a large, heavy saucepan, heat the oil over moderately low heat. Add the pine nuts and cook, stirring, until just golden, about 10 minutes.
Reduce the heat to low. Add the carrots and onion and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the barley and stir until the barley is hot, about 2 minutes.
3. Add the stock, currants, cinnamon stick, salt and pepper, and 2 cups of water. Increase the heat to high and bring to a boil. Reduce the heat to moderately low, cover and simmer until the liquid has been absorbed and the barley is tender, but not mushy, about 55 minutes.
4. Stir in the cooked pasta and 1 tablespoon of the mint. Cover and simmer until the past is heated through, about 5 minutes. Spoon the barley into a serving dish and garnish with the remaining 1 tablespoon of mint.
Serves 12: 270 calories, 5.7 fat gram Recipe By : Adapted from Sheila Lukins "Food and Wine" 12/90 Posted to Digest eat-lf.v096.n200 Date: Sun, 27 Oct 1996 15:41:59 -0500 From: Kathie Briggs <kjbriggs@...> NOTES : This dish goes well with any roast.