Mushroom and Barley Casserole

Delicious & so easy to bake - no hovering to stir. Greener too - better use of energy in the oven. The article suggested using low-sodium chicken broth - I suggest using your own - made from your last roasted chicken carcass but whatever. Found in the Miami Herald who adapted the recipe from Grains, Beans, Nuts by David Scott (Rider & Co., 1980). Can be made vegan with olive oil & vegetable stock.

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• 3  tablespoons butter or 3  tablespoons olive oil
• 8  ounces mushrooms, fresh sliced (3 cups)
• 2  onions, finely diced
• 8  ounces barley, whole (1 cup)
• 3  cups  chicken stock or 3  cups  vegetable stock
•  salt
•  black pepper, freshly ground to taste
• 1 -2  tablespoon fresh dill, chopped

Directions

1. Heat the oven to 350 degrees. Heat the butter in a heavy frying pan over medium-high heat. Sauté the mushrooms and until soft, 3 to 4 minutes. Transfer to an casserole dish.
2. Fry the onions in the same pan until light golden, about 5 minutes. Add the barley and stir-fry until the kernels turn golden brown. Transfer the onion-barley mixture to the casserole, and add the stock. Cover and bake 1 hour. Check once or twice and add more stock, if necessary. Season to taste with salt and pepper. Serve garnished with dill.