Recipe

Barley and Mushroom Casserole 

Barley swells to six times its size. A great replacement for potatoes. 

Ingredients: 

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 

Procedure: 
 

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.