Mushroom and Barley Casserole |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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Delicious & so easy to bake - no hovering to stir. Greener too - better use of energy in the oven. The article suggested using low-sodium chicken broth - I suggest using your own - made from your last roasted chicken carcass but whatever. Found in the Miami Herald who adapted the recipe from Grains, Beans, Nuts by David Scott (Rider & Co., 1980). Can be made vegan with olive oil & vegetable stock. Ingredients:
3 tablespoons butter or 3 tablespoons olive oil |
8 ounces mushrooms, fresh sliced (3 cups) |
2 onions, finely diced |
8 ounces barley, whole (1 cup) |
3 cups chicken stock or 3 cups vegetable stock |
salt |
black pepper, freshly ground to taste |
1 -2 tablespoon fresh dill, chopped |
Directions:
1. Heat the oven to 350 degrees. Heat the butter in a heavy frying pan over medium-high heat. Sauté the mushrooms and until soft, 3 to 4 minutes. Transfer to an casserole dish.
2. Fry the onions in the same pan until light golden, about 5 minutes. Add the barley and stir-fry until the kernels turn golden brown. Transfer the onion-barley mixture to the casserole, and add the stock. Cover and bake 1 hour. Check once or twice and add more stock, if necessary. Season to taste with salt and pepper. Serve garnished with dill.
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