Barley Mushroom Casserole
- 2 tb Unsalted butter
- 2 Shallots; coarsely chopped
- -OR
- 4 Green onions; coarsely
- -chopped
- 4 oz Mushrooms; sliced
- 3/4 c Pearl barley
- 1 3/4 c Chicken broth
- 1/4 ts Dried thyme
- 1/4 ts Black pepper
- 2 Green onion; including
- -tops,slice
1. Melt the butter in a 2 quart flame-proof casserole over low heat.
2. Add the shallots and saute, stirring occasionally until gold brown, 5 to
7 minutes.
3. Add the barley, broth, thyme and pepper and bring to a boil over high
heat.
4. Reduce heat to low, cover ans simmer for 45 minutes, stirring
occasionally.
5. Stir in the sliced green onions and transfer to a heated serving dish.
Recipe by: Readers Digest Cook Now, Serve Later, 1989
Posted to MC-Recipe Digest V1 #1025 by njwwb on Jan 20,
1998
2. Add the shallots and saute, stirring occasionally until gold brown, 5 to
7 minutes.
3. Add the barley, broth, thyme and pepper and bring to a boil over high
heat.
4. Reduce heat to low, cover ans simmer for 45 minutes, stirring
occasionally.
5. Stir in the sliced green onions and transfer to a heated serving dish.
Recipe by: Readers Digest Cook Now, Serve Later, 1989
Posted to MC-Recipe Digest V1 #1025 by njwwb
1998
