| Barley and Mushroom Casserole |
| 6 tablespoons butter 2 cloves garlic, peeled and minced 2 yellow onions, peeled and minced 1 pound mushrooms, thinly sliced 1 cup pearl barley 1/2 tablespoon dried basil 3 cups chicken stock salt and freshly gound pepper to taste 1/4 cup chopped parsley Preheat the oven to 375 degrees. Melt the butter in a 2 quart stove top covered casserole. Add the garlic and onion and saute' over moderately low heat until onion is translucent, about 5 mins. Add the mushrooms and saute' over moderate heat until mushrooms are golden, about 5 mins. Add the barley and basil to the mushroom mixture, and toss lightly, then pour in the chicken stock and season to taste with salt pepper. Slowly bring and casserole to a boil, then remove it from the heat. Cover the casserole and bake in the oven until the barley is tender, about 45-50 minutes. Before serving, add the chopped parsley and toss gently. Serve piping hot. |
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