Saturday, December 11, 2010


Many years ago, a friend gave me this recipe.  It can be eaten as a side dish or form part of your main entree.  I like this casserole as barley is one of the ingredients.  You can have variations by adding different vegetables to the mixture.  I plan to have this casserole for lunches this week.  It will be a change from soup.

Vegetables and barley being saute in the frying pan.

Just out of the oven.
3 tbsp butter or olive oil
1 large onion, chopped
1 clove garlic, minced
3 stalks celery, chopped
1/2 pound mushrooms, sliced
3/4 cup pearl or pot barley
3 cups chicken, beef or vegetable bouillon
1/2 cup slivered almonds
1/2 tsp of your favourite dried herb
salt and pepper to taste

Saute onions, garlic, celery and mushrooms in butter or oil on medium heat for 5 minutes.  Add barley and brown lightly. Add bouillon, almonds, herbs, salt and pepper and heat until bubbly.  Pour into a large casserole dish, cover and bake at 350 degrees F for 30 minutes.  Uncover and continue baking until liquid is absorbed.  This will take about 30 minutes.  Serves 5.

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