Ingredients
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3
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8
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2
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8
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3
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-
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1 - 2
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Directions
Mushroom and Barley Casserole, Delicious & so easy to bake – no hovering to stir Greener too – better use of energy in the oven The article suggested using low-sodium chicken broth – I suggest using your own – made from your last roasted chicken carcass but whatever Found in the Miami Herald who adapted the recipe from Grains, Beans, Nuts by David Scott (Rider & Co , 1980) Can be made vegan with olive oil & vegetable stock , this was really quick and hassle free It tasted great I halved the recipe and still cooked covered for 1 hour It was a great side dish for BBQ Teriaki chicken thighs , Delicious & so easy to bake – no hovering to stir Greener too – better use of energy in the oven The article suggested using low-sodium chicken broth – I suggest using your own – made from your last roasted chicken carcass but whatever Found in the Miami Herald who adapted the recipe from Grains, Beans, Nuts by David Scott (Rider & Co , 1980) Can be made vegan with olive oil & vegetable stock
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Steps
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1
Done
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Heat the Oven to 350 Degrees. Heat the Butter in a Heavy Frying Pan Over Medium-High Heat. Saut the Mushrooms and Until Soft, 3 to 4 Minutes. Transfer to an Casserole Dish. |
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2
Done
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Fry the Onions in the Same Pan Until Light Golden, About 5 Minutes. Add the Barley and Stir-Fry Until the Kernels Turn Golden Brown. Transfer the Onion-Barley Mixture to the Casserole, and Add the Stock. Cover and Bake 1 Hour. Check Once or Twice and Add More Stock, If Necessary. Season to Taste With Salt and Pepper. Serve Garnished With Dill. |
