Barley-mushroom casserole
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter or margarine |
| 1 | medium | Onion; peeled and chopped |
| ½ | pounds | Mushrooms, fresh; cleaned |
| & sliced | ||
| 1 | cup | Barley, pearled |
| 2½ | cup | Beef bouillon; hot |
| Salt and pepper; to taste | ||
Directions
Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Melt butter in a heavy saucepan; saute onion in butter until tender.
Add mushroom; saute 4 mins. Stir in barley and add hot bouillon.
Season with salt and pepper. Mix well. Cook over low heat, tightly covered, until barley is tender and liquid is absorbed, about 1 hour.
Serves 6.
NOTES : Barley, one of the world's oldest foods and a nutritious grain with an appealing nutty flavor, is widely used in Poland. The following barley dish can be served as an accompaniment to fish,
meat or poultry. It is usually made with flavorful wild mushrooms,
but cultivated ones are also good.
from my kitchen to------------------------------->yours..... Dan Klepach