BARLEY AND MUSHROOM CASSEROLE
1 tablespoon unsalted margarine
2 tablespoons minced shallots
1/4 pound medium mushrooms, thinly sliced
1/3 cup uncooked pearl barley
1/8 teaspoon salt (optional)
1/8 teaspoon fresh ground black pepper
1 1/4 cups unsalted beef broth, heated (preferably homemade)
2 teaspoons minced Italian parsley (for garnish)
Adjust rack to center of oven and preheat oven to 350 degrees F. Lightly spray bottom and sides of 1 quart casserole with Pam. Set aside.
In a 10-inch skillet, heat margarine over Medium heat. Add shallots and saute, stirring frequently with a wooden spoon until lightly golden, about 2 minutes.
Add mushrooms and saute, stirring constantly, just until they begin to exude their juices, about 1 minute.
Add barley and stir until opaque and well coated with mushroom mixture, about 30 seconds. Season with salt and pepper. Spoon barley mixture into greased casserole and spread evenly with the back of a spoon. Pour heated broth over barley mixture.
Cover casserole and cook in preheated oven until barley is tender and all the liquid is completely absorbed, about 45-50 minutes.
Garnish with minced parsley and serve immediately.
Makes 2 servings
Source: The Long Life Cookbook: Delectable Recipes for Two by Anne Casale
1 tablespoon unsalted margarine
2 tablespoons minced shallots
1/4 pound medium mushrooms, thinly sliced
1/3 cup uncooked pearl barley
1/8 teaspoon salt (optional)
1/8 teaspoon fresh ground black pepper
1 1/4 cups unsalted beef broth, heated (preferably homemade)
2 teaspoons minced Italian parsley (for garnish)
Adjust rack to center of oven and preheat oven to 350 degrees F. Lightly spray bottom and sides of 1 quart casserole with Pam. Set aside.
In a 10-inch skillet, heat margarine over Medium heat. Add shallots and saute, stirring frequently with a wooden spoon until lightly golden, about 2 minutes.
Add mushrooms and saute, stirring constantly, just until they begin to exude their juices, about 1 minute.
Add barley and stir until opaque and well coated with mushroom mixture, about 30 seconds. Season with salt and pepper. Spoon barley mixture into greased casserole and spread evenly with the back of a spoon. Pour heated broth over barley mixture.
Cover casserole and cook in preheated oven until barley is tender and all the liquid is completely absorbed, about 45-50 minutes.
Garnish with minced parsley and serve immediately.
Makes 2 servings
Source: The Long Life Cookbook: Delectable Recipes for Two by Anne Casale
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