Barley- mushroom casserole
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Margarine |
| ¼ | cup | Diced onions |
| ¼ | teaspoon | Salt; (I think the salt is not necessary) |
| 1 | can | (14 oz) sliced mushrooms |
| ½ | cup | Barley |
| 1 | can | Chicken broth; (13 3/4 oz) or chicken broth powder to taste |
Directions
Source: Miriam of Givat Sharett contributed to the Connections English monthly Beit Shemesh magazine
Melt margarine in 1&½ quart casserole. Add onions and cook until wilted.
Add broth to measuring cup and add liquid from mushrooms until total liquid measures 2 cups, and add to onions. Add mushrooms, barley and salt(?). Bake uncovered at 350 fahrenheit, stirring several times, for 1 hour. Cover very tightly and bake ½ hour more. Notes: I always double this recipe. I am generous with the onions, mushrooms and chicken powder flavoring and it goes like wildfire.
Posted to JEWISH-FOOD digest by Charles Rosenstein <cr18@...> on Oct 27, 1998, converted by MM_Buster v2.0l.