Barley Casserole #1 Recipe

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Barley Casserole #1 Ingredients

4 tbsp butter
2 medium onions, chopped
1/2 lb mushrooms, sliced
1 1/2 cup pearl barley
3 cup chicken or beef broth
1/4 tsp salt
1/4 tsp pepper
1 garnish: chopped parsley

A Recipe for
Barley Casserole #1

The ear tests words as the palate tastes food.
Job 34:3

Those who forget the pasta are condemned to reheat it.
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Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.

I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what happened? I ate faster.
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This is a recipe for Barley Casserole #1 from the recipe cookbook of Recipes-to-go (Meal)

Part of the secret of a success in life is to eat what you like and let the food fight it out inside.
Mark Twain (1835 - 1910)

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Welcome to the Church of the Holy Cabbage. Lettuce pray.
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The way you cut your meat reflects the way you live.
Confucius

Barley Casserole #1

I drink no more than a sponge.
Francis Rabelais - Works. Book i. Chap. v.

Barley Casserole #1 Directions

Preheat oven to 350 degrees. Melt butter in a large casserole. Saute
onions 2 minutes over medium heat. Add mushrooms and saute 5-7
minutes more. Add barley. Cook until lightly browned. Add 2 cups of
broth, salt and pepper. Bring to a boil. Cover, reduce heat, and bake
45 minutes. Add remaining 1 cup of broth. Return to oven and bake 30
minutes more. Garnish with chopped parsley.

SOURCE: National Cooking Echo 04/19/90 Contributed to the echo by:
Ellen Cleary

Serves: 8

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Barley Casserole #1 Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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