James Beards Barley Casserole
From auntybea 16 years ago
- 25 minutes to make
- Serves 6
This is a James Beard recipe from 1965 for barley casserole.
Ingredients
- 1/2 lb. mushrooms shopping list
- 4 to 5 tbsp. butter shopping list
- 1 large onion, chopped very fine shopping list
- 1 cup pearl barley shopping list
- salt and pepper shopping list
- 2 to 3 cups beef or chicken broth shopping list
How to make it
- Preheat oven to 350 F. Slice the mushroom caps and chop the stems. Heat the butter in a skillet and add the chopped onion. Cook for 3 or 4 minutes and add the mushrooms. Cook another 4 minutes, stirring occasionally. Add the barley and brown it lightly, mixing it well with the onions and mushrooms. Season to taste with salt and pepper and pour into a buttered casserole. Add enough boiling broth to cover the mixture and come 1/2" above it. Cover the casserole tightly and bake in a 350 F oven for 25 minutes. Taste the barley for doneness. Add more broth, if necessary and continue cooking until the liquid is absorbed and the barley is tender.
The Rating
Reviewed by 3 people-
I tried barley for the first time about a year ago and found out I really like it. It's the other rice! This recipe looks great and I will definatly try it. Got my 5
Thanks
cookinggood
in Leesburg loved it
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I love Mushrooms...thank you for posting
Michael
trigger
in loved it
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'Sounds good!
dynie
in Marietta loved it
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