By Chef Kate on January 06, 2006
Photo by Rita~
Photo by Rita~
"From Connie Guttersen's "Sonoma Diet," this is a very delicious, very healthy side dish with no saturated fat."
Serving Size: 1 (44 g)
Servings Per Recipe: 12
"This is about as simple as it gets. I used farmstand shallots and the first garlic of the season. I made quinoa, and used plain water instead of broth, because I made a vegetarian dinner. Delicious, and easy -- what's not to like about that? Thanks, Kate!"
"Very good recipe. I had to omit most of the garlic as I'm nursing a baby who doesn't care for it, but it was good. I added some roasted mushrooms but other than these two change left it alone. I used quinoa and made sure to toast it well. We took it to a friend's house to add to the dinner and it was loved by all, including children! "
"This did introduce me to using barley as a side rathter than rice. The instructions were clear and the texture of the finished product was great. However we felt it was a bit bland made as stated (our personal tastes I'm sure). I mixed with the ingredients for Cajun rice that I make and it is more to our spicier tastes now. Thank you for a starter for something new on our menu."
"Barley my favorite grain. I cut the garlic using 3 cloves, the barley was 1 cup, 1/2 cup peppers and the broth was 12 ounce. Just loved the creaminess of this side. I think I`ll have the leftovers for breakfast! Thanks!"