Generally I use barley in soups and not much else. I was excited to try a barley side dish. I am always looking for interesting things to serve on the side of the main entree.
The mushrooms and onions cook beautifully in the butter. You get a very earthy feel to the dish.
I again need to work on my reading skills as I added all the broth at one time. I think this worked out okay though. It evaporated nicely.
I ended up cooking the dish for about 40 minutes over all. The barley was nicely cooked, soft, but not mushy.
The barley blends so very well with the mushrooms. The end result is a very earthy, flavorful dish! I loved it!
BARLEY CASSEROLE
1 Cup Pearl Barley
1 Large Onion
1/2 Pound Mushrooms
5 Tablespoons Butter
2 Cups Broth
Peel onion and chop it. Wipe mushrooms with a damp cloth and slice them. Melt the butter and sauté onions and mushrooms until soft. Add the barley and brown lightly. Pour into a buttered casserole. Add salt and pepper if desired. Pour one cup of broth over casserole and cover. Bake in a 350 degree oven for 25 to 30 minutes. Uncover and add remaining broth. Continue cooking until broth is absorbed.
تعليقات