BARLEY AND MUSHROOM CASSEROLE

Barley and Mushroom Casserole image

This is my number #1 favorite barley dish. I can make a meal out of this and have it for our "Meatless Monday's" because it is so filling. Barley is nutty in flavor and has a chewy texture, then add the yummy mushrooms into the mix and it is a palate pleaser for sure. I always like to change things up a little and add this to...

Provided by Kimberly Biegacki

Time 55m

Number Of Ingredients 10

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Ingredients

1/2 c medium pearl barley
1 Tbsp vegetable oil
1 - 2 Tbsp butter
1 1/2 c water
1 tsp beef bouillon granules
1/4 - 1/2 tsp salt
1/2 tsp thyme, dried
1/4 - 1/2 tsp garlic powder or granulated garlic
4 - 6 oz fresh sliced mushrooms
1/2 c sliced green onions (if you like them crunchy add them right before serving instead)

Steps:

1. In a deep skillet, saute barley in oil until golden brown.
2. Slice up your mushrooms and green onions.
3. Stir in water, butter, bouillon and seasonings; bring to boil. Remove from the heat; add onions, and mushrooms.
4. Transfer to a casserole dish (I use a 1 1/2 quart dish), cover and bake at 350 degrees for 40 - 50 minutes or until the barley is tender. ~~Sometimes I add a few pats of butter and a dash more salt right before serving.

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