Kuba
Yield
8 servingsPrep
15 minCook
30 minReady
45 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
pearl barley
|
|
| 1 ½ | cups |
mushrooms, dried
|
* |
| 7 | cups |
water
|
|
| 2 | teaspoons |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | cloves |
garlic
finely minced |
|
| ¾ | cup |
onions
dried finely choppe |
|
| ¼ | cup |
butter
|
|
| 1 | teaspoon |
marjoram
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
pearl barley
|
|
| 355 | ml |
mushrooms, dried
|
* |
| 1.7 | l |
water
|
|
| 1E+1 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 2 | cloves |
garlic
finely minced |
|
| 177 | ml |
onions
dried finely choppe |
|
| 59 | ml |
butter
|
|
| 5 | ml |
marjoram
|
*
|
Directions
Cook the onion in the butter until translucent.
Wash the mushrooms until free from grit.
Add the barley (or barley grits), mushrooms, salt and water to the onions and cook, uncovered, until the water has evaporated, stirring frequently.
(Mixture will be very thick.) Add the remaining ingredients.
Place in a greased casserole or baking dish and bake at 350℉ (180℃) for 30 to 35 minutes.
