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What You Need:
(To Serve: 6 - 8)
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6 tablespoons butter
2 cloves garlic, peeled and minced
2 yellow onions, peeled and minced black
1 pound mushrooms, thinly sliced
1 cup pearl barley
½ tablespoon dried basil
3 cups Chicken Stock or use canned
Salt and freshly ground pepper to taste
¼ cup chopped parsley
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Translate this recipe:
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| How To Cook: |
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1. Preheat the oven to 375°F.
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2. Melt the butter in a 2-quart stove-top covered casserole. Add the garlic and onion and saute over moderately low heat until onion is translucent, about 5 minutes.
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3. Add the mushrooms and saute over moderate heat until mushrooms are golden, about 5 minutes.
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4. 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.
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5. Slowly bring the casserole to a boil, and then remove it from the heat. Cover the casserole and bake in the oven until the barley is tender, about 45 to 50 minutes.
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6. Before serving, add the chopped parsley and toss gently. Serve piping hot.
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