Barley Mushroom Casserole
|Onion||1 Small, finely chopped|
|Celery stalks||2 , finely chopped|
|Garlic||1 Clove (5 gm), finely chopped|
|Mushrooms||1⁄2 Pound, sliced|
|Safflower oil||2 Teaspoon|
|Minced fresh parsley||1⁄3 Cup (5.33 tbs)|
|Medium pearl barley||1 Cup (16 tbs)|
|Chicken broth/Beef broth||2 Cup (32 tbs), divided|
Saute onion, celery, garlic, and mushrooms in oil.
Add parsley, bay leaf, and barley.
Cook and stir until barley begins to turn golden.
Remove from heat and stir in 1 cup of the broth.
Put in an ungreased ovenproof casserole with a tight cover.
Bake at 350° 30 minutes.
Stir in the remaining cup broth.
Bake 30 minutes more.
Barley should be cooked but chewy.
Remove bay leaf before serving.