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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This is a delicious change of pace from potato casseroles. Slivered almonds give it a nice crunch.Lamar Lyons Parker, Peoria, Illinois Ingredients:
1/2 pound fresh mushrooms, sliced |
1 celery rib, chopped |
1/2 cup chopped green onions |
5 tablespoons butter, cubed |
1 cup uncooked quick-cooking barley |
2 cups vegetable broth, divided |
1/2 cup minced fresh parsley |
1/2 cup slivered almonds |
Directions:
1. In a large skillet, saute the mushrooms, celery and onions in butter until tender. Add barley; cook and stir until barley is golden brown, about 6-7 minutes.
2. In a greased 2-qt. baking dish, combine barley mixture, 1 cup broth and parsley. Cover and bake at 350° for 30 minutes.
3. Uncover; stir in almonds and remaining broth. Bake 45-50 minutes longer or until barley is tender. Yield: 8 servings.
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