James Beards Barley Casserole |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is a James Beard recipe from 1965 for barley casserole. Ingredients:
1/2 lb. mushrooms |
4 to 5 tbsp. butter |
1 large onion, chopped very fine |
1 cup pearl barley |
salt and pepper |
2 to 3 cups beef or chicken broth |
Directions:
1. Preheat oven to 350 F. Slice the mushroom caps and chop the stems. Heat the butter in a skillet and add the chopped onion. Cook for 3 or 4 minutes and add the mushrooms. Cook another 4 minutes, stirring occasionally. Add the barley and brown it lightly, mixing it well with the onions and mushrooms. Season to taste with salt and pepper and pour into a buttered casserole. Add enough boiling broth to cover the mixture and come 1/2 above it. Cover the casserole tightly and bake in a 350 F oven for 25 minutes. Taste the barley for doneness. Add more broth, if necessary and continue cooking until the liquid is absorbed and the barley is tender.
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