Spirited Entertaining 2 - Great New Recipes using Manitoba Foods - Manitoba Agriculture, Food and Rural Initiatives

August 2006

Spirited Entertaining 2: Great New Recipes Using Manitoba Foods

This side dish is so tasty it deserves to be the centre of attention.

2 tsp	(10 mL)	butter or margarine
1 cup	(250 mL)	pearl or pot barley
1		onion, diced
2		Portabella mushrooms - gills removed and chopped
2 tbsp	(25 mL)	raisins
1/2 tsp	(2 mL)	turmeric
1/4 tsp	(1 mL)	dried thyme
1/4 tsp	(1 mL)	cardamom
1/4 tsp	(1 mL)	cinnamon
1 cup	(250 mL)	grated carrots
2 cups	(500 mL)	chicken or vegetable broth
		salt & freshly ground pepper
1/3 cup	(75 mL)	cashews
		fresh chopped parsley (optional)
In a large fry pan melt butter over medium heat. Add barley, onion, mushrooms and raisins. Cook, stirring frequently, until moisture has evaporated. Stir in turmeric, thyme, cardamom and cinnamon. Add carrots and broth. Stir well, bring to a boil and reduce heat. Cover and simmer, stirring occasionally, 30 to 35 minutes or until barley is tender. Season to taste with salt and pepper. Stir in cashews. Sprinkle with chopped fresh parsley, if desired. Makes: 6 servings. Manitoba Mushroom Growers Association Wild rice is a historical and native Manitoba food that has become a desired ingredient in fine dining. An annual aquatic native grass, it grows naturally in the province’s northern region, from The Pas to Pukatawagon and in the eastern Whiteshell, from the Trans-Canada Highway (#1) to Norway House.