A starch with a different twist . . . for poultry and pork, use chicken bouillon; for beef use beef bouillon. Like having a little helper in the kitchen; this issuper simple.
1 (8 oz.) pkg. fresh mushrooms
1 large onion, minced
1/4 cup butter
1 cup medium pearled barley
3 1/2 cups beef or chicken bouillon
¼ teaspoon salt
1/2 teaspoon freshly ground pepper
Preheat oven to 325° F.
Wash, drain and slice mushrooms.
Sauté mushrooms and onion in butter till tender, stir in barley; cook till golden.
Combine all ingredients in a 2 quart casserole; cover and bake in a 325° F. oven, stirring occasionally, until barley is tender and liquid absorbed (1 1/2 to 2 hrs.).
To compare to a similar recipe for barley made with dried mushrooms, double click here on Barley Casserole with Dried Mushrooms.
If trying this whets your taste for barley, or if you already appreciate it’s flavor and utility as a side dish, double click here for our most recent barley discovery, an ersatz risotto, Barley-Wild Rice Risotto.
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