Prep 25 mins
Cook 1 hr 15 mins
This is a nice change to have in place of rice, regular barley will need a longer cooking time, try to use pearly barley
- 1⁄4 cup butter (or 2 tablespoons each butter and olive oil)
- 2 medium onions, chopped
- 1 -2 tablespoon fresh minced garlic
- 1⁄2 lb fresh mushrooms, sliced
- 1 1⁄2 cups pearl barley
- 3 cups chicken broth or 3 cups beef broth
- 1⁄2 teaspoon fresh ground black pepper (or to taste)
- salt and pepper (optional and to taste)
- Set oven to 350 degrees F.
- In a large frypan saute the onions in butter over medium heat until just light golden brown (about 8 minutes).
- Add in mushrooms and garlic and saute for another 5-7 minutes more.
- Add in barley; saute until lightly browned (this should take about 7-8 minutes).
- Add in 2 cups broth and pepper to taste (no need to add salt as the stock has added salt) bring to a boil, cover and reduce heat.
- Transfer to a large greased casserole dish.
- Bake for about 45 minutes.
- Remove from oven,add in remaining 1 cup broth.
- Return to oven and bake for 30 minutes more.
- Add more liquid if the mixture becomes too dry.
- Garnish with chopped parsley if desired Note: grated Parmesan cheese or grated cheddar cheese may be mixed in to the warm casserole after baking if desired, also the recipe may be prepared on top of the stove in a large saute pan, instead of baking in the oven if desired.
I made half a recipe of this, and really liked it. I used rehydrated porcini mushrooms in place of the fresh, home made chicken stock, and added some italian seasoning at the end. The nutty taste and chewy texture were really good. Next time I'll try the optional parmesan cheese, and maybe some fresh hers, as well. Thanks for a great side dish!
GREAT! I made a half recipe with chicken broth and sliced cremini mushrooms. I used a whole can of chicken broth before putting it in the oven because it didn't seem to be enough otherwise, then I ended up adding another half cup of water after the 45 minutes. I wasn't too sure about the mushrooms for some reason but my Hubby absolutely LOVED this. I thought it tasted better after sprinkling some creole seasoning on it. Made for 1-2-3 hit wonders.
It's surprising just how much flavor this recipe delivers. I didn't cook the veggies in butter but softened them in water which I added to the casserole a part of the liquid ingredients. I used pot barley because it's what I had on hand. It did take longer but that was no problem, I just allowed for the extra oven time. This makes a TON of barley. I made 2 servings of this recipe and I got at least 6 servings from that amount. I've been trying to use barley more often because of it's low glycemic index. This is a marvelously delicious and very healthy dish. Made for Newest Tag. *UPDATE* With some of the leftover casserole I made a delicious lunch soup today. I just added some more broth and about 1/3 of a can of cream of mushroom soup that was left from something else. It was delicious and so quick because the barley is already cooked. This is a very versatile recipe :D