Barley Casserole#1
Yield
1 casserolePrep
30 minCook
90 minReady
2 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
butter
|
|
| 2 | medium |
onions
chopped |
|
| ½ | pounds |
mushrooms
sliced |
|
| 1 ½ | cups |
pearl barley
|
|
| 3 | cups |
chicken broth
or beef broth |
|
| ¼ | tablespoon |
salt
|
|
| ¼ | tablespoon |
black pepper
|
|
| 1 | x |
parsley leaves
chopped, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
butter
|
|
| 2 | medium |
onions
chopped |
|
| 226.8 | g |
mushrooms
sliced |
|
| 355 | ml |
pearl barley
|
|
| 7.1E+2 | ml |
chicken broth
or beef broth |
|
| 3.8 | ml |
salt
|
|
| 3.8 | ml |
black pepper
|
|
| 1 | x |
parsley leaves
chopped, for garnish |
*
|
Directions
Preheat oven to 350℉ (180℃).
Melt butter in a large casserole.
Sauté onions 2 minutes over medium heat.
Add mushrooms and sauté 5 to 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.
