Barley Casserole Recipe

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Barley Casserole 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

Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.

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Food Tip
Try basting or searing beef with stock or broth instead of oil.

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Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.

If you want to make an apple pie from scratch, you must first create the universe.
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Barley Casserole

Forget love... I'd rather fall in chocolate!
Author Unknown

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

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