Barleymushroomcasserole Recipes

BARLEY MUSHROOM CASSEROLE

Steps:

• preheat oven to 350.
• on stovetop in a dutch oven melt butter and add sugar and onion, stirring.
• cover and cook on medium heat 25 minutes until carmelized, stirring often add barley, stir to coat, remove from heat.
• add remaining ingredients, stir, cover and bake in oven 1 hour until barley is tender.

MUSHROOM-BARLEY CASSEROLE

Steps:

• Combine all ingredients in a 2 quart buttered casserole dish and bake for 2-2 1/2 hours. The barley will not looked cooked until it's almost done.

BARLEY CASSEROLE

Steps:

• Slice the mushroom caps and chop the stems. Heat the butter in a skillet and add the chopped onion. Cook for 3 or 4 minutes and add the mushrooms. Cook another 4 minutes, stirring occasionally. Add the barley and brown it lightly, mixing it well with the onions and mushrooms. Season to taste with salt and pepper and pour into a buttered casserole. Add enough boiling broth to cover the mixture and come 1/2" above it. Cover the casserole tightly and bake in a 350°F. oven for 25 minutes. Taste the barley for doneness. Add more broth, if necessary, and continue cooking until the liquid is absorbed and the barley tender. Serve as an accompaniment to duck, game, goose, squab and other kinds of poultry - wherever you would use wild rice.
• Variations
• Add finely slivered buttered almonds to the barley just before serving.
• Cook chicken gizzards in a well-seasoned broth and use the broth to cook the barley. Add the thinly sliced gizzards at the last minute.
• Add sautéd chicken livers and some chopped fresh parsley to the barley casserole just before serving.
• Substitute 1/2 cup finely chopped green onions for the onion and add 1/4 cup finely chopped celery and 3/4 cup thinly sliced water chestnuts. Season the broth with a few dashes of soy sauce. Serve this oriental version of barley casserole topped with a sprinkling of chopped parsley.

BARLEY AND MUSHROOM CASSEROLE

Steps:

• 1. In a deep skillet, saute barley in oil until golden brown.
• 2. Slice up your mushrooms and green onions.
• 3. Stir in water, butter, bouillon and seasonings; bring to boil. Remove from the heat; add onions, and mushrooms.
• 4. Transfer to a casserole dish (I use a 1 1/2 quart dish), cover and bake at 350 degrees for 40 - 50 minutes or until the barley is tender. ~~Sometimes I add a few pats of butter and a dash more salt right before serving.

BARLEY MUSHROOM BAKE

Steps:

• Preheat oven to 350°.
• Stir-fry barley in 2 tablespoons butter in a skillet over medium heat for about 2 minutes, or until lightly browned.
• Transfer to an ungreased 1 1/2-quart casserole.
• Sauté onions in remaining butter until pale golden; add mushrooms and sauté 3-5 minutes longer; add to casserole.
• Mix into casserole all other ingredients.
• Cover and bake for about 1 hour and 15 minutes until barley is tender, stirring every now and then.
• Fluff with a fork before serving.

MUSHROOM-BARLEY CASSEROLE

Steps:

• In a large skillet, cook onion in hot, melted butter over med heat until tender.
• Add in mushrooms and garlic; cook about 5 minutes or until mushrooms are tender, stirring occasionally.
• Transfer mixture to a greased 3-quart baking dish.
• Stir in the water, barley, dry soup mix, thyme, and salt.
• Bake, covered, at 350° for about 1 hour and 15 minutes or until barley is tender and most of the liquid is absorbed, stirring once or twice.
• Let stand, covered, for 15 minutes before serving.

MUSHROOM LENTIL BARLEY CASSEROLE

Steps:

• Gently cook the shallots in the oil until softened and browned.
• Add the mushroooms and minced garlic and cook on high heat until the mushrooms start to release their juices.
• Stir in lentils, barley, soy sauce, sherry, herbs and 3/4 pint stock.
• Bring to a boil and then either transfer to a covered casserole dish and bake at 180C for 45 mins or leave in the sauce pan and simmer on top of the cooker for 25-30 mins - til the barley and lentils are cooked and most of the liquid is absorbed.
• You may need to top up the stock if it gets really dry so stir from time to time even if cooking in the oven, keep an eye on it.
• Check for seasoning (can't ever remember it needing salt - between the soy and stock it is okay ) retrieve the bay leaf and finish with a grind of black pepper.