Barley and Brown Rice Casserole

__________________________________________________

            FOOD FUNNY
__________________________________________________

Thanks to Laura Long for this one:

John invited his mother over for dinner. During the course of the meal,
John's mother couldn't help but notice how beautiful John's roommate,
Jennifer, was. John's Mom had long been suspicious of a relationship
between John and Jennifer, and this had only made her more curious. Over
the course of the evening, while watching the two interact, she started
to wonder if there was more between John and Jennifer than met the eye.

Reading his mom's thoughts, John volunteered, "I know what you must be
thinking, but I assure you Jennifer and I are just roommates." About a
week later, Jennifer came to John saying, "Ever since your mother came
to dinner, I've been unable to find the beautiful silver gravy ladle.
You don't suppose she took it, do you?" John said, "Well, I doubt it,
but I'll send her an e-mail just to be sure. So he sat down and wrote:

"Dear Mom: I'm not saying that you "did" take the gravy ladle from the
house, I'm not saying that you "did not" take the gravy ladle. But the
fact remains that one has been missing ever since you were here for dinner.
Love, John"

Several days later, John received an email back from his mother that read:

Dear Son: I'm not saying that you "do" sleep with Jennifer, I'm not
saying that you "do not" sleep with Jennifer. But the fact remains that
if Jennifer is sleeping in her own bed, she would have found the gravy ladle by now.
Love, Mom"

__________________________________________________

            TODAY'S RECIPE
__________________________________________________

This dish combines two whole grains for a double whammy of taste,
nutrition, and fiber.

Barley and Brown Rice Casserole

2 Tbs (30 ml) olive oil
1/4 cup (60 ml) chopped almonds
1 medium onion, chopped
1-3 cloves garlic, finely chopped
2 1/4 cups (560 ml) chicken or vegetable stock
2/3 cup (160 ml) brown rice
1/3 cup (80 ml) pearl barley, rinsed
1/4 cup (60 ml) dry white wine or additional stock
1/4 cup (60 ml) chopped fresh parsley
1/4 tsp (1 ml) dried thyme
1/4 tsp (1 ml) dried oregano
Salt and freshly ground pepper to taste

Heat the oil in a large, heavy pot with a cover (Dutch oven) over
moderate heat and saute the almonds until lightly browned, about 2
minutes. Add the onion and garlic and saute until tender but not brown,
about 5 minutes. Stir in the remaining ingredients and bring to a boil.
Bake covered in a preheated 350F (180C) oven until the rice and barley
are tender and the liquid is absorbed, about 1 1/4 hours.
Serves 4 to 6.
Received on Tue Aug 14 23:12:02 2007