posted by syzygy 01-19-100 11:32 AM
Israeli Barley Supper
from Woman's Day Crockery Cuisine Cookbook by Sylvia Vaughn Thompson
Begin this dish the night before you plan to serve
1 medium-sized eggplant
1 medium-sized green pepper
2 onions, chopped
3 tablespoons oil
3 carrots, finely chopped
1 stalk celery with leaves, finely chopped
2 tablespoons butter or margarine
1 cup pearl barley
2 ounces pimiento strips
1 packet onion-mushroom soup mix
3 cups boiling water
1 tablespoon vinegar
1 teaspoon salt or to taste
Freshly ground pepper
Grated Parmesan cheese
The night before, put whole eggplant and green pepper in crock. Set on Low, cover and cook overnight or until nearly tender.
Next day, peel eggplant and chop it with seeded green pepper; reserve.
Brown onions in large skillet in oil. Add carrots and celery with margarine to onions and saute 2 or 3 minutes. Add barley and saute 2 to 3 minutes more, or until lightly browned. Stir in pimientos and soup mix. Turn into crock.
Lightly mix in eggplant and green pepper. Rinse out skillet with 3 cups of boiling water, then stir into crock. Add vinegar, salt and pepper. Cover and cook about 6 hours on Low, or until tender. Stir gently. Serve from crock. Sprinkle with Parmesan cheese. Makes 4 - 6 servings.
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