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Barley-Broc-Caul Stuffing.
in article , Mark A Framness at
wrote on 1/17/04 10:25 PM:
> Greetings All,
>
> I have developed a stuffing recipe which is tasty.
>
> It involves barley (any beer drinkers favorite grain), broccoli,
> cauliflower, and a tomato based sauce.
>
> The Barley
> ========================================
> Most recipes for cooking pearled barley by itself call for 3:1
> water earled barley and some salt. Bring the water to a boil, add the
> barley, cover and cook on low for about 45 minutes.
>
> The Brocoli & Cauliflower
> ========================================
> Steam 'em to heck. When done put them in a big pot/pan/bowl and mash em up!
>
> The basics of the Sauce
> ========================================
> *Tomato sauce
> *Red wine (no need for a Clarret cheap will do but not so cheap only a bum
> will drink it)
> *garlic to taste, I recommend fresh cloves pressed
> *Italian spices (basil, anise seed, fennel seed, oregano, some chilli etc)
> to taste
> *Parmesan&/Romanno cheese (I am a cheesehead, GO PACK GO of course)
> *Chopped Onion
> Completely optional
> *Some browned Italian sausage
>
> Mix the barley, the vegs & the sauce up (Stir it up ........).
>
> I like to use this stuffing in red bell peppers w/a parmesan/romano cheese
> topping, I have stuffed breads with this and tomorrow I am going to make
> pasta and make ravioli with this stuffing.
>
> This idea works good w/steak as well but change the spice package. Use
> lettuce leaf/garlic/fresh peppercorns/red wine instead.
>
>
This sounds great as a filling for peppers!!!!
I would also like it as a casserole...maybe a main dish vegetarian thing:
I would blanch the veggies til they are just the other side of raw, mix them
together with the cooked barley, add butter, some cheese...diced red bell
peppers would be pretty too, onions, of course, maybe even some sliced
mushrooms. Maybe a nice blend of herbs, like a bouquet garni...
Top with buttered bread crumbs and parmagiano, bake for 30 minutes or so and
serve hot.
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