Post by braided-rug on Nov 23, 2006 9:54:31 GMT 10
Barley and Vegetable Loaf
This savoury loaf will serve four as a main course or eight as an entree; the barley may be cooked a day in advance.
Nonstick cooking spray
4 large egg whites
½ cup pearl barley
1/4 cup chopped fresh dill or 1 teaspoon dried dill
3 teaspoon unsalted butter
1 med brown onion, chopped
2 teaspoon finely chopped thyme or ½ teaspoon dried thyme
125 g mushrooms, finely chopped
500 g zucchini, grated
3/4 teaspoon grated lemon rind
2 med carrots, peeled and grated
½ cup low fat natural yogurt
3/4 cup grated cheddar cheese (about 90g)
Preheat the oven to 180°C. Coat a 21cm x 11cm x 6cm loaf tin with the cooking spray and put aside.
Cook the barley according to packet directions, omitting the salt, until tender - about 1 hour. Drain well and put aside.
Meanwhile, in a heavy 25 cm frying pan, melt the butter over moderate heat; add the onion, mushrooms, zucchini and carrots. Cook, stirring often, until the onion is soft - about 5 mins.
Transfer the vegetable mixture to a large bowl and mix in the barley, cheese, egg whites, half the dill, all the thyme and the lemon rind. Spoon the mixture into the loaf tin; rap the tin lightly on the counter to make the loaf more compact and to release any air bubbles.
Cover with aluminium foil and bake for 45 mins; uncover and bake 25 mins or more until the loaf is brown and shrinks from the sides of the tin. Cool upright on a wire rack until the loaf is room temperature.
Meanwhile, combine the remaining dill with yogurt. To serve, ease the loaf onto a platter and spoon the yogurt sauce on top. Serves 4.
From: www.bdfarmpariscreek.com.au/recipes/index.htm
This savoury loaf will serve four as a main course or eight as an entree; the barley may be cooked a day in advance.
Nonstick cooking spray
4 large egg whites
½ cup pearl barley
1/4 cup chopped fresh dill or 1 teaspoon dried dill
3 teaspoon unsalted butter
1 med brown onion, chopped
2 teaspoon finely chopped thyme or ½ teaspoon dried thyme
125 g mushrooms, finely chopped
500 g zucchini, grated
3/4 teaspoon grated lemon rind
2 med carrots, peeled and grated
½ cup low fat natural yogurt
3/4 cup grated cheddar cheese (about 90g)
Preheat the oven to 180°C. Coat a 21cm x 11cm x 6cm loaf tin with the cooking spray and put aside.
Cook the barley according to packet directions, omitting the salt, until tender - about 1 hour. Drain well and put aside.
Meanwhile, in a heavy 25 cm frying pan, melt the butter over moderate heat; add the onion, mushrooms, zucchini and carrots. Cook, stirring often, until the onion is soft - about 5 mins.
Transfer the vegetable mixture to a large bowl and mix in the barley, cheese, egg whites, half the dill, all the thyme and the lemon rind. Spoon the mixture into the loaf tin; rap the tin lightly on the counter to make the loaf more compact and to release any air bubbles.
Cover with aluminium foil and bake for 45 mins; uncover and bake 25 mins or more until the loaf is brown and shrinks from the sides of the tin. Cool upright on a wire rack until the loaf is room temperature.
Meanwhile, combine the remaining dill with yogurt. To serve, ease the loaf onto a platter and spoon the yogurt sauce on top. Serves 4.
From: www.bdfarmpariscreek.com.au/recipes/index.htm