Barley casserole #2

Yield: 6 servings

Measure Ingredient
½ pounds Fresh mushrooms
1 large Onion, finely chopped
4 tablespoons Butter
1 cup Barley
Salt and pepper
3 cups 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 1½ qt casserole. Cover with broth to ½ 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

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