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Ingredients
1 Cup of pearl barley
8 Ounces mushrooms, sliced
1 Large onion, chopped medium
2 Cups of chicken broth
4 to 5 Tablespoons of butter
2 Large garlic cloves, minced
Sliced almonds (optional)
Instructions
Melt butter and saut� the garlic, onions and mushrooms until soft. Mix in the cup of barley and saut� a couple of minutes. Pour mixture into a buttered casserole and add 1 cup of the broth. Before you add the broth taste it for seasoning. If it has enough, the casserole will need no additional salt or pepper.
Cover the casserole and bake in a 350F oven for 25 to 30 minutes and then uncover and add the second cup of broth. If you want to use the almonds, sprinkle them over the top at this point. Continue cooking until the liquid is absorbed and the barley is done, probably about 45 - 55 minutes total cooking time.
I used the quick cooking barley and it still took that long. I seem to remember that if I used regular barley I needed to add more than the second cup of broth in order for it not to be too dry. Just keep some extra broth on hand and you can add it even just before you serve it if you want it more moist.
You can vary this dish by adding herbs too.