Barley and Mushroom Casserole
Ingredients
- 28 g butter (2T)
- 1 c chopped onion (1 medium)
- 5 oz chopped mushrooms
- 1 t minced garlic
- 3.5 oz barley (1/2 cup)
- 1/2 t Salt (Sea)
- 3/8 t freshly ground black pepper
- 8 fl oz chicken stock (1 cup)
Method
1. Preheat the oven to 325F/170C/Gas 3. Get out an ovenproof pot that has an ovenproof lid that can hold at least 1 quarts / 1 liters.
2. Melt the butter in a the pot over low heat. Add the onion and cook, stirring occasionally, until they are golden, about 5 minutes. Add the mushrooms and cook for 2 minutes. Add garlic and cook until fragrant, about 1 more minute.
3. Add the barley, salt, and pepper. Pour in the stock; stir to mix the ingredients.
4. Cover the pot and place in the oven. Cook until the barley is tender and all the liquid is absorbed, about 60 minutes.
Notes
Notes from source: Cooked in this way, barley makes a delicious alternative to potatoes. It may be served with lamb, beef, or poultry. Chopped fresh parsley or thyme may be added. For the best results, use fine or medium-sized pearl barley.
SJ Note 20 July 2014: We've concluded we don't like the texture of barley en masse like this; we only like it as an accent, for example in soup. This is also pretty plain; if that appeals, you might give it a go. It was too salty, and improved by garlic, so I've written that in; the recipe's fine, it's just down to whether you like barley and mushrooms this much!