Delicious Barley Mushroom Casserole
A few simple ingredients make this barley casserole delicious and flavorful. An ideal weekday dinner on a cold winter evening.
Yield
8 servingsPrep
10 minCook
80 minReady
90 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
4 | tablespoons |
butter
|
|
2 | medium |
onions
chopped |
|
½ | pound |
mushrooms
sliced |
|
1 ½ | cups |
pearl barley
|
|
3 | cups |
beef stock
chicken or vegetable broth |
|
¼ | teaspoon |
salt
|
|
¼ | teaspoon |
black pepper
|
|
parsley leaves
chopped, for garnish, optional |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
6E+1 | ml |
butter
|
|
2 | medium |
onions
chopped |
|
226.8 | g |
mushrooms
sliced |
|
355 | ml |
pearl barley
|
|
7.1E+2 | ml |
beef stock
chicken or vegetable broth |
|
1.3 | ml |
salt
|
|
1.3 | ml |
black pepper
|
|
1 | x |
parsley leaves
chopped, for garnish, optional |
* |
Directions
Preheat oven to 350℉ (180℃).
Melt butter in a large casserole. Sauté onions 2 minutes over medium heat.
Add mushrooms and sauté 5 to 7 minutes more.
Add barley. Cook until lightly browned. Add 2 cups of broth, salt and pepper. Bring to a boil.
Cover, and bake in the oven for 45 minutes. Add remaining 1 cup of broth. Return to oven and bake 45 minutes more. Garnish with chopped parsley.