Mushroom Barley Casserole
This meatless casserole is stick-to-your-ribs (and not stick-to-your-hips) satisfying.
- 1 stick butter or margarine
- 1 10-ounce package frozen chopped onions
- 2 8-ounce packages fresh sliced mushrooms
- 1 ½ cups quick-cooking pearl barley
- ½ cup pine nuts
- 1 14.5-ounce can chicken or vegetable broth
- ½ teaspoon salt
- ¼ teaspoon pepper
Preheat the oven to 350° F.
In a large ovenproof skillet over medium heat, melt the butter or margarine.
Add the onions and cook until tender, about five minutes.
Add the mushrooms and cook another five minutes.
Add the barley and pine nuts; cook, stirring constantly, one minute.
Add the broth, salt and pepper, stirring well to mix.
Increase the heat to medium-high, and bring to a boil.
Remove from heat; cover.
Transfer the skillet to the oven and bake for 30 minutes or until liquid is absorbed.
- If you're sick of rice and pasta, try barley! It's a delightfully textured grain.
- If you don't have an oven-proof skillet, just transfer the mixture to a 2-quart casserole dish that has been coated with cooking spray.
© Cynthia Stevens Graubart & Catherine Fliegel, R.N. 2005
Submit!
