Recipe - Dilled Green Beans And Potatoes W Barley

One half cup Barley
2 cup Water
1 One half pound Fresh green beans
2 pound (or so) white or red skinned
potatoes; peel (or not) and
cube
2 md Sized onions; chopped
2 cup Water or veggie broth
Salt & pepper to taste
1 teaspoon Dill weed; about

PreCook One half cup barley in 2 cups water for about 20 30 minutes.

Clean and trim 1 One half 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@cornell.edu on Dec
4, 1997