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Roman Recipe: Barley Porridge

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Barley Porridge

adapted from "The Oldest Cusine In The World," by Jean Bottero

Julie Powek. "The Trouble With Blood," "Archaeology," Peter A. Young--Editor i Chief, Nov.-Dec. 2004 (Vol 57 , No. 6), Page 36

Food and Spices:

  • 3 cups of chicken broth
  • 1 leek, chopped, plus 1/2 minced
  • 1 onion, chapped, plus 1/2 minced
  • 3 cloves garlic minced
  • 1 1/2 to 2 cups of barley flour
  • Salt to taste.

Article submitted by Marca Arminia Maior


Add chopped leek and onon and 2/3 of the minced garlic to broth and bring to a boil. Reduce heat to moderately lowand simmer 10 minutes. Season broth ith salt.

Keeping the broth at a low simmer, gradually add the barley, stirring all the time to avaoid clumps. Cook approximately 15 inutes until the pporridge is thick and does not taste of raw flour. Stir often to keep the porridge fro scorching. Add more broth or water if necessary.

Combie the minced leek, onon and remaining garlic. When ready to serve, ladle porridge into bowls and garnish with the leek-onion-garlic mixture, Serve six.

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