Saturday, February 13, 2010

Barley Stuffed Lettuce

Author recommends trying rice or couscous instead of the barley, and to try out different juices. I have only tried it this way, but next time would use a different type of lettuce.

1 1/2 cups barley
3 cups orange juice
2 cups water
2 teaspoons cinnamon
1 cup raisins
1 head of romaine lettuce or other large leaf lettuce
2 cups tomato sauce

Cook barley with juice, water, cinnamon, and raisins in a large covered pot over medium-low heat for 1 hour.

Preheat oven to 350 degrees. Separate 12 lettuce leaves and rinse well. Stuff each leaf with about 3 tablespoons cooked barley mixture. Fold ends of leaves under. Pour tomato sauce into a baking pan. Lay stuffed leaves in pan with folded ends down. Bake 15 minutes at 350 degrees. Serve warm.

The Lowfat Jewish Vegetarian Cookbook, Debra Wasserman, 1994

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