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I made Alicia's Barley Casserole last night...
Started
by Melissa
on November 16, 2009
It's delicious! It was good last night right out of the oven, but when I had it for lunch today the leftovers were even better. Mmm! Anyone else made this one yet?
I also bought ingredients at the local co-op to make Moroccan Couscous w/Saffron and Rustic Pasta this week. I've been doing this for two weeks now and so far vegan food is way more delicious than the meat dishes we used to eat AND you never have to worry about biting into something gross like a vein! EW!
I'm going to make the Barley Casserole today! Can't wait. I'll let you know how it comes out... did you follow the recipe exactly or have to modify it at all?
Just made this. It's really good! I might have used the different type of barley since mine only needed to boil for half hour.
i am making it this week, so excited! and my husband and i love rustic pasta, it's so filling and tastes so goooood.
I made this too. Still good, but cooked my barley for too long. I was doing it exactly by the book so next time I'll just pay more attention to the barley instead of the time.
For some reason the Barley casserole is so much better as left overs. The last time I made it, I increased the carrots and celery and added mushrooms, which went very well with the barley.
I've not made this yet but will try it soon. The other day I bought a bag of barley which also had split peas mixed in with it- do you think that would work OK or should I go and buy some regular barley too?
I'm glad you mentioned the Rustic Pasta! It's the best thing I've made from TKD so far, even in my husband's opinion, and he is not vegan! You will love it!
I can;t WAIT to make both of those dishes when the weather starts to get cold:) time to start expirimenting with some vegan chillis and stews. Nice and hearty for fall and winter :)
Oooh, you've GOT to make the Pecan Crusted Seitan to go with the Rustic Pasta! It's like the best pasta with nonmeatballs you've EVER had- trust me! I'm drooling just thinking about it. 
16 Comments