Yield: 6 servings
Measure | Ingredient |
---|---|
½ pounds | Fresh mushrooms |
1 large | Onion, finely chopped |
4 tablespoons | Butter |
1 cup | Barley |
\N \N | Salt and pepper |
3 cups | Beef broth |
\N \N | 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