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Whole
Grain Recipe: Barley Kasha with Potato
You can easy make it to be an excellent addition to vegan recipes by replacing dairy milk and butter with soy milk and vegetable oil.
Ingredients:
Barley (6oz)
Water (32oz)
Potatoes (16oz)
Milk (16oz)
Vegetable Oil or Butter (3tbsp)
Salt (optional, according to your taste)
Serves 4
Cooking Instructions:
1. Rinse barley in warm water
2. Bring water to a boil and add barley
3. Reduce heat to low, cover, and simmer until barley is ready (grains are tender, not mushy); stir
occasionally
4. Meantime, peel potatoes skin, cut potatoes in cubes (quarter by quarter inch) and fry
them in oil until ready (do not overcook – no
crust)
5. After the barley is ready remove from heat and drain excess water
6. Add potato cubes, milk, oil/butter and salt. Mix.
7. Put the lid on tight, wrap the cookware with
kasha in blanket and leave for 1 hour. Serve hot with sour cream
(optional)
Comments:
You can modify this recipe by using sweet potatoes or zucchini.
This is
one of the very savory whole
grain recipe.
Whole Grains
Fact:
Refined Flour
made from Wheat: The calorie content of refined
white flour actually increases about 10% because
of everything else that has been taken out.. See
more about whole grain facts and recipes.
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