Delicious Barley Mushroom Casserole
A few simple ingredients make this barley casserole delicious and flavorful. An ideal weekday dinner on a cold winter evening.
Yield
8 servingsPrep
10 minCook
80 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons | butter |
|
| 2 | medium |
onions
chopped |
|
| ½ | pound |
mushrooms
sliced |
|
| 1 ½ | cups | pearl barley |
|
| 3 | cups |
beef stock
chicken or vegetable broth |
|
| ¼ | teaspoon | salt |
|
| ¼ | teaspoon | black pepper |
|
|
parsley leaves
chopped, for garnish, optional |
*
|
Low Cholesterol, Trans-fat Free, High Fiber
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, and bake in the oven for 45 minutes. Add remaining 1 cup of broth. Return to oven and bake 45 minutes more. Garnish with chopped parsley.
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