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.