Weekday Barley Casserole
Very flavorful. I used baby bella mushrooms and it gave it more depth. If you want to double it be sure to add extra cooking time.
salt and black pepper
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.