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 sliced1 cup pearl barley, rinsed
½ tbsp. dried basil
3 cups chicken stock
½ tsp. salt½ tsp. white pepper
¼ cup parsley, chopped
Preheat the oven at 375 degrees.
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.