Wednesday, November 21, 2012

Barley Mushroom Bake


This casserole is great served as a sidedish to fish or chicken, but can also be served as a main dish if you like to go for a meatless dinner. The wonderful neighbor lady who shared the recipe with me many years ago knew how to cook up the tastiest vegetarian menu.

Ingredients:
  • olive oil for cooking
  • 1 onion, chopped
  • 3 cups mushrooms, chopped
  • 1 cup pearl or pot barley
  • 2 1/4 cups chicken, beef or vegetable broth
  • 1/4 tsp salt
Method:
  1. Cook chopped onion in a bit of olive oil until tender. Spread into buttered 5-cup casserole.
  2. Cook chopped mushrooms until tender and juicy, then add to onions.
  3. Add barley to onions and mushrooms, then stir.
  4. Cover with broth and salt (or boiled water in which you have dissolved 2 tsp of Better than Boiulon or your prefered cubes).
  5. Bake covered at 350 F for 1 1/4 hours or until liquid has evaporated.

6 comments:

  1. This seems like an easy meal to prepare. I love the simple ingredients and I look forward to do this for the family. I'm sure they'll love it:) Thanks:)

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  2. This would be my husband's favourite side dish for sure!! He LOVES barley and mushrooms. Thanks Anneliese.

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  3. I might try this with some mild italian sausage and a little celery for this meat-lovin' family. Sounds delicious!

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  4. Tried it last night with oven barbequed chicken - it was marvelous!

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  5. I remember eating this as a little girl! We were hosted by our next door neighbour Judy!

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  6. Just made this for lunch for my kids and me. We all loved it. I had barley for a while and didnt know what o do with it. Now i do!

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