Monday, January 21, 2008

Mushroom and Barley Casserole

This recipe is from Moogie.


1 onion, finely chopped
¼ c butter [I use 1 T butter and 1 T olive oil]
1 c medium pearl barley [follow instructions re: rinsing]
¼ - ½ pound mushrooms, sliced [more mushrooms are good too]
2 c [non-fat] chicken broth

Preheat oven to 350 degrees F

Cook onion in butter until wilted. Add barley, Cook while stirring until it turns golden. Add mushrooms and cook until they wilt. Spoon mix into buttered [or oiled] 1 quart casserole. Pour 1 c broth over the top, cover and bake 30 minutes. Uncover and add remaining broth. Cook 30 minutes longer or until barley is done, adding more broth if necessary.

See also: Vegetable Barley

Reviewed 5/29/2017

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