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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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The first time I tasted this barley bake was when my daughter, a busy nurse, mother and farm wife, made it one night. Its tempting flavor prompted the whole family to ask for seconds. Ingredients:
3/4 pound fresh mushrooms, sliced |
2 medium onions, chopped |
1/4 cup butter |
1-1/2 cups medium pearl barley |
1 jar (2 ounces) diced pimientos, drained |
6 teaspoons chicken bouillon, divided |
4 cups boiling water, divided |
Directions:
1. In a skillet, saute mushrooms and onions in butter until tender. Stir in barley and pimientos. Transfer to a greased 13-in. x 9-in. baking dish. Dissolve 3 teaspoons bouillon in 2 cups water; stir in barley mixture. Cover and bake at 325° for 1 hour. Dissolve remaining bouillon in remaining water; stir into barley mixture. Bake, uncovered, 30 minutes longer or until liquid is absorbed and barley is tender. Yield: 8-10 servings.
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