Barley and Bulgur in White Sauce

Barley and Bulgur in White Sauce
Originally uploaded by Mary Anne Thygesen

Barley and Bulgur in White Sauce

Optional 1 cup chopped leftover meats: beef, chicken turkey and ham

Sauce
¼ cup melted butter
¼ cup flour
1 cup milk
1 cup broth: vegetable, chicken or beef
½ teaspoon garlic powder
¼ teaspoon white pepper

2 or 3 diced mushrooms
¼ onion diced

¼ cup Barley
¼ cup Bulgur


First make the sauce by melting the butter in a sauce pan. Then add the diced onion and mushrooms. Stirring until golden brown. Add flour and seasonings stirring well. Add broth and milk, stirring until thick. Add barley and bulgur, stirring well. Last if you want to add cooked meat, stir it into the pot.

Next simmer on the stove about 1 ½ hours. Add water if it gets too thick.

The dish is finished when the barley and bulgur are soft enough to eat.

Or finish cooking the dish by placing it in a small crock pot and cooking for three to fours hours. This is how I make my lunch putting the dish in a crock pot at breakfast time.

I serve the thick sauce over mashed potatoes. Whole wheat bread works well too.

The recipe originally Called Skillet Dinner came from the Whole Foods For the Whole Family cook book published by La Leche League International 1981.