Barley and Mushroom Casserole |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a great casserole for a cold day. Very simple and inexpensive to make. You can find bags of dried barley near the dried beans at the supermarket. Barley doesn't take as long to cook as dried beans. Ingredients:
6 tablespoons butter |
1/2 tablespoon dried basil |
2 garlic cloves, peeled and minced |
3 cups chicken stock |
2 yellow onions, peeled and minced |
salt & freshly ground black pepper |
1 lb mushroom, thinly sliced |
1/4 cup chopped parsley |
1 cup pearl barley |
Directions:
1. Preheat the oven to 375°.
2. Melt the butter in a 2-quart stove-top covered casserole. Add the garlic and onion and sauté over moderately low heat until onion is translucent, about 5 minutes.
3. Add the mushrooms and sauté over moderate heat until mushrooms are golden, about 5 minutes.
4. Add the barley and basil to the mushroom mixture, and toss lightly, then pour in the Chicken Stock and season to taste with salt and pepper.
5. Slowly bring the casserole to a boil, then remove it from the heat. Cover the casserole and bake in the oven until the barley is tender, about 45 to 50 minutes.
6. Before serving, add the chopped parsley and toss gently. Serve hot.
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