Dilled green beans and potatoes w/ barley

1 Servings

Ingredients

Quantity Ingredient
½ cup Barley
2 cups Water
1½ pounds Fresh green beans
2 pounds (or so) white or red skinned potatoes; peel (or not) and cube
2 mediums Sized onions; chopped
2 cups Water or veggie broth
Salt & pepper to taste
1 teaspoon Dill weed; about

Directions

PreCook ½ cup barley in 2 cups water for about 20 - 30 minutes.

Clean and trim 1½ 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@...> on Dec 4, 1997

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