[at-l] Recipe to keep you warm in Maine or Georgia

[patv@ukans.edu (Pat Villeneuve)]

The recipe book says this is a casserole, but I've also made stovetop
and backpacking versions of it. To adapt it for the trail, use
quick-cooking barley and a pasta with comparable cook time, along with
dried veggies and bouillion cubes. You could add dried Italian sausage
or other meat, too, of course.  It's very hearty glop.

BARLEY WITH VERMICELLI (straight from the cookbook)
1/4 c. butter or margarine
1 red onion, thinly sliced
1/2 red bell pepper, thinly sliced
2 large tomatoes, peeled, seeded, and diced
2/3 c. pearl barley
2 oz. dried vermicelli (thin spaghetti)
2 c. vegetable (or other) stock
1 T. chopped fresh parsley
salt and black pepper

Preheat oven to 400F. In a large, flameproof casserole, melt butter. Add
onion and bell pepper; cook 3 minutes. Stir in tomatoes and simmer 2
minutes longer.

Rinse the barley with cold water. Drain thoroughly and stir into pan.
Add vermicelli, breaking it into short pieces as you go. Stir-fry 2
minutes. Add stock and parsley. Cover with foil and bake 50-60 minutes
or until all liquid is absorbed and the barley is tender. Season with
salt and pepper.