Barley Casserole
- 1/2 lb Fresh mushrooms
- 1 lg Onion, finely chopped
- 4 tb Butter
- 1 c Barley
- Salt and pepper
- 3 c Beef broth
- Slivered almonds, toasted
Saute mushrooms and onions in butter. Don't let onions brown. Mix in
barley, salt and pepper. Pour into buttered 1 1/2 qt casserole. Cover with
broth to 1/2 inch above barley. Cover and bake at 350 degrees for 45
minutes, until liquid is absorbed and barley is tender. Garnish with
almonds.
SOURCE: National Cooking Echo 04/19/90 Contributed to the echo by: Ellen
Cleary
barley, salt and pepper. Pour into buttered 1 1/2 qt casserole. Cover with
broth to 1/2 inch above barley. Cover and bake at 350 degrees for 45
minutes, until liquid is absorbed and barley is tender. Garnish with
almonds.
SOURCE: National Cooking Echo 04/19/90 Contributed to the echo by: Ellen
Cleary
