Barley and Mushroom Casserole

1. 1

   Preheat the oven to 375.

2. 2

   Melt the butter in a 2-quart stove-top covered casserole.

3. 3

   Add the garlic and onion and saute over moderately low heat until onion is translucent, about 5 minutes.

4. 4

   Add the mushrooms and saute over moderate heat until mushrooms are golden, about 5 minutes.

5. 5

   Add the barley and basil to the mushroom mixture, and toss lightly, then pour in the Chicken Stock and season to taste with salt and pepper.

6. 6

   Slowly bring the casserole to a boil, then remove it from the heat.

7. 7

   Cover the casserole and bake in the oven until the barley is tender, about 45 to 50 minutes.

8. 8

   Before serving, add the chopped parsley and toss gently.

9. 9

   Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.