Barley Mushroom Casserole Recipe
Ingredients
| Onion | 1 Small, finely chopped | |
| Celery stalks | 2 , finely chopped | |
| Garlic | 1 Clove (5gm), finely chopped | |
| Mushrooms | 1/2 Pound, sliced | |
| Safflower oil | 2 Teaspoon | |
| Minced parsley | 1/3 Cup (16 tbs) | |
| Bay Leaf | 1 | |
| 1 cup medium-sized pearl barley | ||
| 2 cup chicken or beef broth divided | ||
Directions
Saute onion, celery, garlic, and mushrooms in oil.
Add parsley, bay leaf, and barley.
Cook and stir until barley begins to turn golden.
Remove from heat and stir in 1 cup of the broth.
Put in an ungreased ovenproof casserole with a tight cover.
Bake at 350° 30 minutes.
Stir in the remaining cup broth.
Bake 30 minutes more.
Barley should be cooked but chewy.
Remove bay leaf before serving.
Add parsley, bay leaf, and barley.
Cook and stir until barley begins to turn golden.
Remove from heat and stir in 1 cup of the broth.
Put in an ungreased ovenproof casserole with a tight cover.
Bake at 350° 30 minutes.
Stir in the remaining cup broth.
Bake 30 minutes more.
Barley should be cooked but chewy.
Remove bay leaf before serving.
Chef
