Lorita'S Barley Casserole
- 1 lb. pearl barley
- 1 lb. mushrooms, sliced
- 2 large onions, coarsely chopped
- 2-1/2 sticks butter
- 48 oz. chicken broth/stock
- Salt
- Pepper
- Grated Parmesan cheese (optional)
- Preheat oven to 350 degrees.
- Melt butter in a large saute pan over medium-high heat.
- Saute onions and mushrooms for 10-12 minutes or until uniformly soft.
- Use a slotted spoon to remove the onions and mushrooms to a 9-1/2" x 13" baking pan at least 2" deep.
- Pour barley into the liquid in saute pan and brown over medium heat until slightly brown (light caramel colored).
- Pour barley and liquid in the saute pan over mushrooms an onions. Smooth out evenly.
- Add 1/2 broth/stock and cover tightly with aluminum foil.
- Bake for 45 minutes.
- Remove from oven and season with pepper (liberally) and salt to taste (1 to 1-1/2 tsp.).
- Add remaining broth/stock; stir well; re-cover with foil and return to oven for another 40 minutes.
- Serve with grated Parmesan on the side.
- Also wonderful re-heated!
pearl barley, mushrooms, onions, butter, chicken brothstock, salt, pepper, parmesan cheese
Taken from www.epicurious.com/recipes/member/views/loritas-barley-casserole-52776981 (may not work)