Barley and Onions
- 4-5 tbsp. butter or oil
- 1 medium onion, finely chopped
- 1 cup pearl barley
- salt and pepper to taste
- 2-3 cups chicken broth
Melt butter in an ovenproof casserole dish.
Brown onion in butter.
Add barley and 2 cups chicken broth.
Cover, bake in a preheated 350 degree oven 25-30 minutes.
If barley is not tender, add more broth if necessary and put back in oven until done.
Barley and Mushroom Casserole
- 125 ml or 1/2 cup butter or margarine
- 1/2 lb. sliced mushrooms
- 1/2 cup chopped onion
- 1-1/3 cups pearl barley
- 5 cups chicken broth OR 6 chicken bouillion cubes dissolved in 5 cups boiling water
Preheat oven to 350 degrees F.
Melt 2 tbsp. butter in a pan.
Sautee mushrooms in butter till tender (4 minutes).
Sautee mushrooms in butter till tender (4 minutes).
Remove mushrooms, place in 2 quart casserole dish.
Sautee onions in remaining butter.
Add barley and cook over low heat about 5 min, stirring often.
When barley is golden, remove from heat.
Add barley to mushrooms in casserole dish.
Add 2 cups bouillion.
Bake, covered, 30 minutes.
Remove from oven, stir in 2 more cups boullion.
Bake another 30 minutes.
Remove from oven, stir in 1 more cup boullion.
Bake 20 minutes more.
Total baking time: 1 hour, 20 minutes.
