Recipe

James Beards Barley Casserole Recipe

	Auntybea / All my dishes 1 year, 7 months ago This is a James Beard recipe from 1965 for barley casserole. Prep:10m Cook:25m Servings:6	Auntybea
	easy good

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Ingredients

1/2 lb. mushrooms

4 to 5 tbsp. butter

1 large onion, chopped very fine

1 cup pearl barley

Salt and pepper

2 to 3 cups beef or chicken broth

Directions

Preheat oven to 350 F. Slice the mushroom caps and chop the stems. Heat the butter in a skillet and add the chopped onion. Cook for 3 or 4 minutes and add the mushrooms. Cook another 4 minutes, stirring occasionally. Add the barley and brown it lightly, mixing it well with the onions and mushrooms. Season to taste with salt and pepper and pour into a buttered casserole. Add enough boiling broth to cover the mixture and come 1/2" above it. Cover the casserole tightly and bake in a 350 F oven for 25 minutes. Taste the barley for doneness. Add more broth, if necessary and continue cooking until the liquid is absorbed and the barley is tender.

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Comments

cookinggood 1 year, 7 months ago said:
I tried barley for the first time about a year ago and found out I really like it. It's the other rice! This recipe looks great and I will definatly try it. Got my 5
Thanks

trigger 1 year, 7 months ago said:
I love Mushrooms...thank you for posting
Michael

maggiehc 1 year, 6 months ago said:
This sounds like a great laternative to rice pilaf!

dynie 1 year, 4 months ago said:
'Sounds good!

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