BARLEY MUSHROOM BAKE

Barley Mushroom Bake image

This is a great "instead of potatoes" sidedish that I've served for years.Use beef broth and serve with steaks or pork tenderloin or use chicken broth to serve with grilled or roasted chicken.

Provided by Leslie in Texas

Categories Grains

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 9

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Ingredients

1 cup medium pearl barley
4 tablespoons butter
1 large yellow onion, minced
1 cup coarsely chopped mushroom
3 cups beef broth (depending on what meat is served with this) or 3 cups chicken broth (depending on what meat is served with this)
2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme

Steps:

Preheat oven to 350°.
Stir-fry barley in 2 tablespoons butter in a skillet over medium heat for about 2 minutes, or until lightly browned.
Transfer to an ungreased 1 1/2-quart casserole.
Sauté onions in remaining butter until pale golden; add mushrooms and sauté 3-5 minutes longer; add to casserole.
Mix into casserole all other ingredients.
Cover and bake for about 1 hour and 15 minutes until barley is tender, stirring every now and then.
Fluff with a fork before serving.

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