Friday, June 7, 2013


Barley and Mushroom Casserole 

Barley swells to six times its size. A great replacement for potatoes. 
6 tbsp. butter
3 cloves garlic, peeled and crushed
2 yellow onions, peeled and minced
1 lb. mushroom, thinly sliced
1 cup pearl barley, rinsed
½ tbsp. dried basil
3 cups chicken stock
½ tsp. salt
½ tsp. white pepper
¼ cup parsley, chopped 
Preheat the oven at 375 degrees.
Melt the butter in a 2-qt. stove-top covered casserole. Add the garlic and onion and sauté over moderately low heat, about 5 minutes.
Add the mushrooms and sauté over moderate heat until the mushrooms are golden, about 5 minutes.
Add the barley and basil and toss lightly.
Pour the chicken stock and season with salt and pepper.
Slowly bring the casserole to a boil, and then remove it from the heat.
Cover the casserole and bake in the oven until the barley is tender, about 40-45 minutes
Before serving, add the chopped parsley and toss gently. Serve piping hot. 
Serves 6-8.

No comments:

Post a Comment