Barley Casserole

• 1/4 pound butter
• 2 medium onions
• 3/4 pound mushrooms (I generally use white mushrooms, but shitake and/or crimini can also be used)
• 1 1/2 cups pearl barley
• 3 pimentos
• 2 cups chicken stock
• parsley

1. Melt butter in a saucepan.
2. Stir in coarsely chopped onions and trimmed and sliced mushrooms and saute the vegetables until the onions are golden and the mushrooms are tender.
3. Add the barley and cook the mixture until the barley is a delicate brown.
4. Transfer the mixture to a casserole (with a cover) and add the pimentos, coarsely chopped, along with the chicken stock.
5. Cover the casserole and bake in a 350 degree oven for 50-60 minutes, or until the barley is tender and all the liquid is absorbed. If the barley seems dry during the baking period, add more stock. Serve with chopped parley as a garnish and enjoy!

butter, onions, mushrooms, pearl barley, pimentos, chicken stock, parsley

Taken from food52.com/recipes/1011-barley-casserole (may not work)