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.
Yield
6 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free, High Fiber
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 |
|
| 6E+1 | ml |
butter
|
|
| 237 | ml |
pearl barley
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 7.1E+2 | 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.
