- 4-5 tablespoons butter
- 1 large onion, chopped
- 1/2 pound mushrooms, cleaned and sliced
- 1 cup pearl barley
- 2 cups beef or chicken broth
1. Melt the butter and sauté the onions and mushrooms until soft. Add the barley and brown it lightly. Pour into a buttered casserole. Before you pour the broth over the barley, taste the broth for seasoning. If it has enough, the casserole will need not additional salt or pepper.
2. Pour 1 cup of broth over the barley in the casserole and cover. Bake in a 350° oven for 25 to 30 minutes and then uncover and add the second cup of broth. Cover and continue cooking until the liquid is absorbed and the barley is done (i.e. soft and a little chewy), about another 30 minutes.
- serves 4 -
Adapted from The James Beard Cookbook by James Beard.