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.