Barley and Mushroom Casserole
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 6 tablespoons butter
- 1⁄2 tablespoon dried basil
- 2 garlic cloves, peeled and minced
- 3 cups chicken stock
- 2 yellow onions, peeled and minced
- salt & freshly ground black pepper
- 1 lb mushroom, thinly sliced
- 1⁄4 cup chopped parsley
- 1 cup pearl barley
directions
- Preheat the oven to 375°.
- Melt the butter in a 2-quart stove-top covered casserole. Add the garlic and onion and sauté over moderately low heat until onion is translucent, about 5 minutes.
- Add the mushrooms and sauté over moderate heat until mushrooms are golden, about 5 minutes.
- Add the barley and basil to the mushroom mixture, and toss lightly, then pour in the Chicken Stock and season to taste with salt and pepper.
- Slowly bring the casserole to a boil, then remove it from the heat. Cover the casserole and bake in the oven until the barley is tender, about 45 to 50 minutes.
- Before serving, add the chopped parsley and toss gently. Serve hot.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I made this for dinner last night and was very pleased. I halved the recipe for just the two of us and it was just the perfect amount. It was a very hearty and filling dish served with hot rolls. I do think I would have liked a bit more flavor though. Next time I will probably double the garlic and spices. Overall, it was a nice change of pace. Barley is not something I am used to cooking with but this was simple and easy to follow. Thanks for posting.
RECIPE SUBMITTED BY
NEPAfoodie
Red Hook, 72