Post by Granny Smith on May 11, 2011 22:36:53 GMT -5
I don't know why this is called a casserole, since it's cooked on top of the stove.
Barley Casserole
6 T. butter or margarine, divided
1 cup pearled barley
1 large onion, diced small
1 cup (or about 4 stalks) of celery, diced
1 cup sliced raw mushrooms or 1 can drained mushrooms (I used 1/2 lb of fresh)
3 cups chicken broth or bouillon
salt and pepper
In skillet, melt 2 T. butter and saute barley in it until lightly browned. Transfer barley to a dutch oven. Heat 2 more T. of butter and saute onion and celery in it until tender. Add to barley. Saute mushrooms in remaining butter and add to other ingredients.
In same pan, heat broth to boiling, then add to dutch oven with other ingredients. Add salt and pepper to taste. Cook, covered, on lowest heat until barley is tender and has absorbed most of the liquid, 30-60 minutes, depending on the type of barley used and how low your stove can go. (mine took 60 minutes) Stir occasionally.
Makes 6-8 servings.
Barley Casserole
6 T. butter or margarine, divided
1 cup pearled barley
1 large onion, diced small
1 cup (or about 4 stalks) of celery, diced
1 cup sliced raw mushrooms or 1 can drained mushrooms (I used 1/2 lb of fresh)
3 cups chicken broth or bouillon
salt and pepper
In skillet, melt 2 T. butter and saute barley in it until lightly browned. Transfer barley to a dutch oven. Heat 2 more T. of butter and saute onion and celery in it until tender. Add to barley. Saute mushrooms in remaining butter and add to other ingredients.
In same pan, heat broth to boiling, then add to dutch oven with other ingredients. Add salt and pepper to taste. Cook, covered, on lowest heat until barley is tender and has absorbed most of the liquid, 30-60 minutes, depending on the type of barley used and how low your stove can go. (mine took 60 minutes) Stir occasionally.
Makes 6-8 servings.