Weekday Barley Casserole
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
½ | pound |
mushrooms
fresh |
|
1 | large |
onions
finely chopped |
|
4 | tablespoons |
butter
|
|
1 | cup |
pearl barley
|
|
salt and black pepper
to taste |
* |
||
3 | cups |
beef stock
|
|
almonds
slivered, toasted |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
226.8 | g |
mushrooms
fresh |
|
1 | large |
onions
finely chopped |
|
60 | ml |
butter
|
|
237 | ml |
pearl barley
|
|
1 | x |
salt and black pepper
to taste |
*
|
710 | ml |
beef stock
|
|
1 | x |
almonds
slivered, toasted |
*
|
Directions
Sauté mushrooms and onions in butter. Don't let onions brown.
Mix in barley, salt and pepper. Pour into buttered 1½ qt casserole. Cover with broth to ½ inch above barley.
Cover and bake at 350℉ (180℃) for 45 minutes, until liquid is absorbed and barley is tender.
Garnish with almonds.