Wednesday, March 31, 2010

Baked Barley

I have a lot of barley, now what?  Here is a recipe I found in the book, 'Marlene's Magic with Food Storage'. 
1 cup pearl barley
1/4 cup dried chopped onion, reconstituted
1/3 cup dehydrated sliced mushrooms, reconstituted
5 Tbl. butter
1 tsp dehydrated chicken or beef bouillon, dissolved in 2 cups boiling water
Salt & Pepper to taste.

In a skillet, saute onions and mushrooms in butter until tender, about 5 minutes.  Stir in barley and continue cooking until it is browned lightly.  Pour the mixture into a buttered casserole dish and add 1 cup bouillon. Cover and bake at 350 for about 30 minutes.  Uncover and stir in remaining cup of bouillon.  Add salt and pepper.  Cover and continue baking until all the liquid is absorbed and the barley is tender.  Serves 4-6

Cook's Notes:  I used a small can of mushrooms and cut the recipe in half.

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